Recipes

Instructions:

For Crust, mix ingredients and press mixture on bottom and up the sides of greased 8 or 9"springform pan. Chill 5 to 10 minutes.

Then, beat cream cheese and sugar until light. Add eggs one at a time add Chambord liqueur and lemon juice blend. Pour filling into crust and bake in a preheated 375-degree oven for 45 minutes. Remove from oven and let sit for 15 minutes.

TOPPING:
Blend together 2 cups sour cream. 2 tablespoons confectioners' sugar and 1
tablespoon of chambord liqueur.
Pour topping over cake and return to 450-degree oven for 5 to 7 minutes.
Chill before serving.

Fruitfull® Raspberry Sauce;
Melt 3 Raspberry Fruitfull® bars. Strain to remove all seeds. Add 1-2
teaspoons cornstarch to thicken. Stirring constantly. Add 2 tablespoons
Chambord liqueur.

ENJOY!

Recipe adapted from local newspaper.

Recipe submitted by:
Henrietta Patellos
The PROUD mother of Penny Wedmore,
Pittsburgh, PA