- 8 slices Aunt Millie’s Buttermilk White Bread
- ½ cup whipped cream cheese
- ½ cup raspberry jelly
Directions | Yield: 12 servings
- Cut off the crusts from each slice of bread.
- Divide cream cheese and jelly between 4 slices of bread. Top with remaining 4 slices of bread.
- Cut each sandwich into 3 fingers and serve.