CRUST
1 stick unsalted butter, room temperature
1/4 cup sugar
1/2 tsp vanilla
1 cup all purpose flour
RASPBERRY LAYER
12 oz package frozen raspberries
3 tablespoons powdered pectin
1 1/2 cups sugar
pinch salt
CHIFFON LAYER
3 tablespoons unflavored gelatin
3 tablespoons boiling water
3 oz cream cheese, softened
1 cup heavy whipping cram, chilled
WHIPPED CREAM TOPPING
1 cup heavy whipping cream, chilled
2 tablespoons sugar
Preheat oven to 375. Spray a square 8 by 8 baking pan with cooking spray. In your mixer, beat the butter, sugar, and vanilla until fluffy. Mix in flour and salt until combined. Press into the bottom of your pan and bake 15-20 minutes until the edges are golden brown. Cool on a wire rack while making the filling.
Place raspberries in a saucepan over medium high heat and cook until thawed. Stir in the pectin and bring to a boil, stirring constantly. Add the sugar and boil, stirring, for 2 minutes. Strain through a fine mesh strainer to remove seeds, discard seeds. Set aside 1/3 cup of the berry puree. Pour remaining puree over crust and spread to an even layer. Cool 30 minutes.
Dissolve the gelatin in the boiling water in a large mixing bowl. Add the reserved puree and cream cheese . Beat on medium high until combined. Add whipping cream and beat on medium until mixed in, then increase speed to high and beat to soft peaks. Spread chiffon over the cooled puree.
Add whipping cream and sugar to a mixing bowl and beat to soft peaks. Spread over the chiffon layer. Cover and refrigerate until fully chilled and set, 4 hours.
1 stick unsalted butter, room temperature
1/4 cup sugar
1/2 tsp vanilla
1 cup all purpose flour
RASPBERRY LAYER
12 oz package frozen raspberries
3 tablespoons powdered pectin
1 1/2 cups sugar
pinch salt
CHIFFON LAYER
3 tablespoons unflavored gelatin
3 tablespoons boiling water
3 oz cream cheese, softened
1 cup heavy whipping cram, chilled
WHIPPED CREAM TOPPING
1 cup heavy whipping cream, chilled
2 tablespoons sugar
Preheat oven to 375. Spray a square 8 by 8 baking pan with cooking spray. In your mixer, beat the butter, sugar, and vanilla until fluffy. Mix in flour and salt until combined. Press into the bottom of your pan and bake 15-20 minutes until the edges are golden brown. Cool on a wire rack while making the filling.
Place raspberries in a saucepan over medium high heat and cook until thawed. Stir in the pectin and bring to a boil, stirring constantly. Add the sugar and boil, stirring, for 2 minutes. Strain through a fine mesh strainer to remove seeds, discard seeds. Set aside 1/3 cup of the berry puree. Pour remaining puree over crust and spread to an even layer. Cool 30 minutes.
Dissolve the gelatin in the boiling water in a large mixing bowl. Add the reserved puree and cream cheese . Beat on medium high until combined. Add whipping cream and beat on medium until mixed in, then increase speed to high and beat to soft peaks. Spread chiffon over the cooled puree.
Add whipping cream and sugar to a mixing bowl and beat to soft peaks. Spread over the chiffon layer. Cover and refrigerate until fully chilled and set, 4 hours.
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