Old-Fashioned Cream Cheese Raspberry Slice

Begin by crunching up the digestive biscuits in a food processor until they reach a sandy consistency. Pour in the melted butter and pulse until the mixture clumps together.

In an 8-inch square baking dish, press down the biscuit mixture and refrigerate for at least 20 minutes.

Meanwhile, in a saucepan, combine the raspberries and sugar. Cook over medium heat until the raspberries have broken down and the sugar has dissolved. Allow cooling.

In a large bowl, mix together the cream cheese, powdered sugar, and vanilla extract. Beat until smooth and creamy.

Once the biscuit base has set, pour over the cooled raspberry mixture.

Top with the cream cheese mixture, spreading evenly with a spatula.

Refrigerate the raspberry slice at least 4 hours or overnight. Slice into squares before serving.