+++
title = "Chipper"
author = ["KemoNine"]
publishDate = 2023-01-01
lastmod = 2023-01-01
draft = false
layout="recipe"
image="amanda-jones-aJqfBkJdlR4-unsplash.jpg"
imagecaption="A close up of a single raspberry with no background. The image was obtained from Unsplash at https://unsplash.com/photos/aJqfBkJdlR4"
date="2023-01-01"
AuthorName="KemoNine"
AuthorURL="https://culinary.kemonine.info"
category="Sweet"
cuisine="Sweet"
+++

## Crust {#crust}

-   1 stick margarine
-   1 cup flower

-   Mix together
-   Pat into 9x13 pan
-   Bake @ 350F 10-15 mins ; until dry
-   **Cool**


## Filling {#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 {#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 {#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