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Ingredients

• Cookie Base
• 1 pouch (1 lb 1.5 oz) Betty Crocker sugar cookie mix
• 1/3 cup butter or margarine, softened
• 2 oz cream cheese, softened
• 4 1/2 teaspoons frozen (thawed) lemonade concentrate
• 3/4 teaspoon almond extract
• 1 egg
• Filling
• 2/3 cup seedless raspberry jam
• 1 package (8 oz) cream cheese, softened
• 1/2 cup lemon curd (from 10 to 12-oz jar)
• 2 cups frozen (thawed) whipped topping or 2 cups sweetened whipped cream
• Topping
• 1/3 cup sliced almonds, toasted
• 24 fresh or frozen (thawed and drained) raspberries

Description

This Is A Betty Crocker Recipe, I'm Going To Make This Over The Holidays!

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