Type what you have

Ingredients

• ✓ raspberry jelly
• cooking spray
• chocolate wafer cookie
• raspberry
• white chocolate chip
• vegetable oil
• semisweet chocolate chip

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Spray a 9-inch tart pan with a removable bottom with cooking spray.
2. 2 Crush cookies into crumbs in a baggie with a rolling pin, or use a food processor.
3. 3 Combine cookie crumbs and 4 tablespoons raspberry jelly in a medium bowl; mix well. Spray hands with cooking spray. Press mixture into the bottom of the prepared pan.
4. 4 Bake in the preheated oven until set, about 10 minutes. Remove from the oven; spread remaining jelly over the crust. Freeze until cool, about 10 minutes. Arrange raspberries over the cooled crust.
5. 5 Combine white chocolate chips and 1/2 teaspoon oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with the same fork, drizzle white chocolate over raspberries in one direction.
6. 6 Combine semisweet chocolate chips and remaining oil in a small microwave-safe cup. Microwave for about 30 seconds; stir with a fork and microwave for 30 seconds more. Stir until smooth; then with same fork, drizzle chocolate over raspberries in the opposite direction. Refrigerate until serving time.
7. 7 To serve, remove outer ring from the tart pan; do not remove bottom of pan, and place on a serving plate or platter.

By Robin Raef

Ingredients

• ✓ raspberry jelly
• margarine
• white sugar
• egg
• self-rising flour
• milk
• vanilla extract

Instructions

1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch pan.
2. 2 In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Stir in the flour and milk, alternating so the dough does not become too stiff or too runny. Mix in vanilla. Pour the batter into the prepared pan.
3. 3 Bake for 35 to 40 minutes in the preheated oven, until the center springs back when pressed lightly. Spread the raspberry jelly over the cake while it is warm, but not hot, so it will soak into the cake.

By JAYJOSE

Ingredients

• ✓ raspberry jelly
• all-purpose flour
• oat
• sugar
• butter
• almond extract
• almond

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C). Line 8x8 inch baking dish with foil, and lightly grease the foil.
2. 2 Place the flour, oats, and sugar into a mixing bowl. Add the butter and mix, using your hands, until mixture has the consistency of coarse crumbs. Stir in the almond extract.
3. 3 Remove 2 cups of the flour mixture and place in a separate bowl. Pour the remaining flour mixture into the prepared pan, and press evenly across the bottom. Spread raspberry jelly over the flour layer. Gently press the reserved 2 cups of flour mixture over the jelly. Sprinkle the top with almonds.
4. 4 Bake in preheated oven until top is golden brown, about 30 minutes. Cool in the baking dish. Lift out foil to place square on a cutting board. Using sharp knife, cut into 9 squares.

By Liana