cakedessertraspberries August 27, 2019

Dessert For A Crowd

1 white cake mix
2 8-oz pkgs cream cheese, softened
4 cups powdered sugar
1 8 oz Cool Whip
1 tsp vanilla
1 can pie filling (see what I substitute instead – SO much better!)

Prepare cake mix according to directions on package. Bake in a large cookie sheet with deep sides (about 20 mins). Cool.

Place cream cheese in mixing bowl and beat until smooth. Add powdered sugar; continue beating. Mix in cool whip and vanilla. Spread over cooled cake.

Top cake with pie filling.

I use this topping instead of pie filling:

Raspberry Sauce

30 oz of frozen raspberries
6 T cornstarch
6 T sugar
3/4 cup water

Place all ingredients in a large pot and cook until mixture thickens. Cool completely and pour over cream cheese layer. 

NOTE: This raspberry topping can be used over ice cream, raspberry bars, etc. Thicken a bit less if using over ice cream or cheesecake.