WHITE CHOCOLATE RASPBERRY SQUARES...A DREAM VACATION

I need a vacation....

 

 

We celebrated Father's Day with all of the children, minus our Atlanta family. The grand dogs also came, which actually, stresses  Mae out and I confess, me too! Preparing for a weekend of visitors takes ALOT of preparation.....shopping, cleaning, cooking....all the "Cinderella chores", I always say. Was it all worth it.....I think so, or at least, I hope so. It is so important to honor Dads.....I know ours is probably the best there could ever be.....I could brag about him forever! But, with all of that being said, I am dreaming of perhaps a week away, in a quiet spot by the lake, doing nothing at all, except reading, drinking, eating and lost in thought! How about you? Going somewhere exciting this summer?

 

 

 

 

 White Chocolate Raspberry Squares

1 1/4 cup crushed pretzels 
1 chopped toasted pecans

1/4 cup sugar                 

1/2 cup butter, melted                    

1 6- ounce package white baking chocolate, coarsely chopped 

1 8- ounce package cream cheese, softened                    

2 4-serving size packages white chocolate instant pudding and
 pie filling mix                                

 2 cups milk                    

2 tablespoons Chambord                     

1/2 8 -ounce carton frozen whipped dessert topping, thawed

 2 cups fresh raspberries                    

White chocolate shavings                    

Fresh raspberries                   

 

Preheat oven to 325 degrees F. Spray a 2-quart rectangular baking dish with cooking spray and set aside.

 

In a medium bowl stir together pretzels, pecans, and sugar. Stir in melted butter. Press pretzel mixture firmly and evenly over bottom of prepared dish. Bake for 8 to 10 minutes or until crust is firm and lightly browned. Cool completely in dish on a wire rack. In a small saucepan heat and stir white chocolate over low heat until melted and smooth. Set aside to cool. In a large mixing bowl beat cream cheese with an electric mixer on medium to high speed until light and fluffy. Beat in melted white chocolate until combined. Add pudding mix, milk, and Chambord, if desired; beat on medium speed for 2 minutes. Fold in whipped topping until combined. Gently fold in 2 cups raspberries. Spoon raspberry mixture evenly over crust; smooth top. Cover and chill for at least 6 hours or overnight.To serve, cut into squares. Garnish with white chocolate shavings and additional raspberries.