Chipper

Crust

• 1 stick margarine

• 1 cup flower

• Mix together

• Pat into 9x13 pan

• Bake @ 350F 10-15 mins ; until dry

• Cool

Filling

• 8oz cream cheese

• 1 cup cool whip

• 1 cup powdered sugar

• instant pudding (your favorite flavor)

• 1 3/4 - 2 cups milk

• Mix cream cheese, cool whip and powdered sugar well and spread over crust

• Mix 1 large instant pudding with milk

• Spread over

• Add whipped topping

• Refrigerate

Hint: mix crust in pan & pat firmly in bottom

Short Version

• Butter and flower mix until cornmeal consistency

• Press into pan to line it

• Bake @ 350F for 10-15 mins

• Cool - this is required

• Add filling

  • Basically fruit pie filling (no bake)
  • Jams / preserves

• 1 cup powdered sugar

• 8oz cream cheese

• 1 cup whip cream or cool whip

• Mix together until smooth

• Spread over filling

• Chill

• Serve

Raspberry

• 1 large raspberry jello
• 2 tbsp corn starch (stir into jello)
• 1 qt mashed raspberries
• 1 1/2 - 1 3/4 cup water
• Bring to boil on medium heat
• Stir, it will get sort of thick like fudge when it runs from spoon
• Cool before final topping
• Bake crust
• Cream cheese filling
• Cooled raspberry filling
• Topping
• Refrigerate