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| CRUNCHY RASPBERRY CREAM CHEESE TORTE | |
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1 c. oats, uncooked 1/3 c. sifted flour 1/3 c. brown sugar 1/2 tsp. salt 1/3 c. melted butter Combine first 4 ingredients and mix. Add butter and mix. Press mixture on bottom and 1" on sides of a lightly greased 11" x 7" x 1 1/2" pan. Bake in a preheated 350 degree oven about 15 minutes. Cool 10 minutes. Cover with raspberry filling, bake 35 minutes. Cool 10 minutes. Spread with sour cream topping and bake 5 minutes longer. Chill thoroughly before serving. 12 servings. RASPBERRY FILLING: 1 (3 oz.) pkg. cream cheese 1 (8 oz.) pkg. cream cheese 1/2 c. sugar 2 eggs, well beaten 1 tsp. vanilla 2 c. fresh raspberries Strawberries may be used. 1 1/2 cups frozen, thawed and well drained. Allow cream cheese to reach room temperature. Add sugar to cheese and beat well. Blend in eggs and extract. Gently fold in raspberries. SOUR CREAM TOPPING: 1 1/2 c. dairy sour cream 2 tbsp. sugar 1 tsp. vanilla Combine ingredients. | |
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