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Madison Area Gluten Intolerance Chapter

Raspberry Dessert

First Layer:

2 1/4 cups gluten free flour
2 teaspoons granulated sugar
3/4 cup softened butter

Combine and press in ungreased 13 x 9 inch pan and bake for 50 minutes at 300° oven.

Second Layer:

8 ounces cream cheese
1 teaspoon vanilla
1 cup powdered sugar
1/4 teaspoon salt

Cream until smooth and fold in 2 cups of Cool Whip. Put in refrigerator for awhile. Then spread on first layer.

Third Layer:

1 6-oz. package Raspberry Jello
2 cups boiling water
2 - 3 cups raspberries

Dissolve Jello in water and then stir in raspberries. Chill until thick - about 1 hour. Spoon over layers.