Shortbread Layer-
½ cup unsalted butter room temperature
⅓ cup powdered sugar
½ teaspoon vanilla
1 egg yolk
1 cup flour
1 tablespoon milk or cream
Raspberry Layer-
½ cup water
1 tablespoon cornstarch
⅓ cup sugar
1 small package Raspberry Jell-O 1.4 ounce
2 cups fresh raspberries
Cream Cheese Layer-
8 oz. cream cheese 1 block
½ cup powdered sugar
½ teaspoon vanilla
1 cup heavy cream
Instructions
First, start with the raspberry sauce.
In a small pan, combine water, sugar, and cornstarch on medium high heat.
While whisking, bring to a simmer.
Once simmering, add Jell-O, whisk to combine.
Remove from heat and cool slightly.
For the shortbread crust-
Preheat oven to 350 degrees.
In a small bowl, combine butter, powdered sugar, vanilla, milk or cream, and egg yolk.
Add flour and mix until just combined (dough will be crumbly)
Press into the bottom of a lined and greased 8×8 square pan or 8-9 in round pan.
Bake for 10-12 minutes or until edges begin to brown.
Remove from oven and cool for 15 minutes.
To make the cream cheese layer beat cold heavy whipping cream in a clean bowl until stiff peaks form. Set aside.
In a medium sized bowl, beat cream cheese, powdered sugar, and vanilla together until smooth.
Carefully fold heavy whipping cream into the cream cheese mixture.
Spread mixture over cooled shortbread crust.
Layer raspberries onto cream cheese layer, then pour the Jell-O glaze over the raspberries. If glaze has set, microwave for 20 seconds until melted.
Chill for 1 hour.
Slice and serve! Enjoy!
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