No-Bake Raspberry Shortbread SquaresBrooke McLay
Berries are ripe for the picking! And there is no better way to serve them up this summer than with these bright, beautiful, no-bake cream cheese squares. They are simply delicious and totally worth the ten minutes it takes to bake them up. Try them today, you won’t regret them for a single, raspberry-kissed second.
No-Bake Raspberry Shortbread Squares
- 1 package Mother’s Coconut Macroons, crushed
- 1/4 cup butter, melted
- 1 block cream cheese
- juice of 1 lime
- 1/2 cup sugar
- 1-2 cups fresh raspberries
- 1 giant tub whipped topping
In an 8×8 pan, use a fork to combine the cookie crumbs and butter. Press into the bottom of the baking dish. Sprinkle an abundance of raspberries on top. In a medium bowl, beat together the cream cheese, sugar, lime juice, and half of the whipped topping. Spread this mixture carefully over the raspberries. Refrigerate then serve with fresh raspberries on top of cut squares. Enjoy!