Raspberry White Chocolate Dessert Squares

Ann McCue

By
@salsaqueen

Another recipe I got out of the Better Holmes special intrest "Pot Luck" magazine.
Good dessert for a barbeque, graduation, 4 of july. Love crusts made out of nuts!! YUM!!
As I was coping the ingredents I realized I used the whole 8 ounce carton of coolwhip!! OH WELL!!! It was still good!! :)


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Ingredients

1 1/4 c
finely crushed pretzels (i always use old dutch fat free) they stay crunchy longer in a crust.
1 c
chopped toasted pecans
1/4 c
sugar
1/2 c
butter, ,melted
1
6 ounce package white baking chocolate, coarsely chopped (i used white chocolate chips)
1
8 ounce package cream cheese, softened
2
4 ounce packages white chocolate instant pudding and pie filling mix
2 c
milk
2 Tbsp
chambord or raspberry liqueur (optional)
1/2
of an 8 ounce carton frozen whipped cream. thawed
2 c
fresh raspberries
fresh raspberries for garnish (optional)

Directions Step-By-Step

1
Preheat oven to 325 degrees. Butter a 9x13 pan. set aside
2
In a bowl stir together pretzels, pecans and sugar. Stir in the melted butter. Press mixture firmly into prepared pan. Bake for 8 to 10 minutes or until crust is firm and lightly browned. cool completely on wire rack.
3
In a small saucepan heat and stir white chocolate over low heat until melted and smooth. set aside to cool.
4
In a large bowl beat cream cheese until light and fluffy. Beat in melted white chocolate until combined. Add pudding mix, milk, and liqueur (if using). Beat on med for 2 minutes. Fold in whipping cream until combined. Gently fold in 2 cups raspberries. Spoon mixture evenly over crust. cover and chill for at least 6 hours.
5
Cut into squares, garnish with raspberries and serve.

About this Recipe

Course/Dish: Fruit Desserts, Puddings