CHOCOLATE RASPBERRY PIE
After tasting this pie at my sister-in-law's house, I had to get the recipe. A dreamy cream cheese filling separates the tangy raspberry layer from the chocolate topping. Garnish with fresh berries for an extra-special presentation. -Ruth Bartel, Morris, Manitoba
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°., Line crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 20-25 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large saucepan, combine sugar and cornstarch. Stir in raspberries; bring to a boil over medium heat. Boil and stir for 2 minutes. Remove from the heat; cool for 15 minutes. Spread into crust; refrigerate. , In a large bowl, beat cream cheese, sugar and vanilla until fluffy. Fold in whipped cream. Carefully spread over raspberry layer. Cover and refrigerate for at least 1 hour. , In a microwave, melt chocolate and butter; stir until smooth. Cool for 4-5 minutes. Pour over filling. Cover and chill for at least 2 hours. Store in the refrigerator.
Nutrition Facts : Calories 395 calories, Fat 28g fat (16g saturated fat), Cholesterol 68mg cholesterol, Sodium 233mg sodium, Carbohydrate 34g carbohydrate (18g sugars, Fiber 2g fiber), Protein 4g protein.
CHOCOLATE PUDDING WITH RASPBERRY CREAM
This rich, creamy chocolate pudding is a comforting dessert for two that comes together in no time at all. Use Dutch-process cocoa powder for the richest chocolate flavor, but natural cocoa will work too, if that's what you keep around. This pudding is also easy to dress up for any occasion. Raspberry cream and a handful of fresh raspberries adorn this version, but you could also top with a dollop of whipped cream or crème fraîche.
Provided by Yossy Arefi
Categories snack, custards and puddings, dessert
Time 25m
Yield 2 servings
Number Of Ingredients 9
Steps:
- Add the milk and egg yolk to a measuring cup. Whisk to combine.
- Add 5 tablespoons sugar, the cocoa powder, cornstarch and salt to a medium saucepan, and whisk to combine, breaking up any lumps. Whisk the milk and egg yolk mixture into the sugar mixture until smooth.
- Set the pan over medium-low heat and cook the mixture until it thickens and starts to bubble, stirring the mixture constantly with a rubber spatula and making sure to scrape the corners and bottom of the pan. Once it bubbles, cook for an additional minute until thick and creamy, taking extra care to scrape the bottom and sides of the pan to avoid scorching the mixture, 6 to 8 minutes total. If you do get a few small lumps, whisk the mixture vigorously for a few seconds to smooth them. Stir in 1 teaspoon vanilla extract.
- Spoon the pudding into two small serving bowls or glasses, and press a piece of plastic wrap on the surface of each pudding to prevent a skin from forming. Chill for at least 1 hour and up to 2 days.
- When you are ready to serve the pudding, make the raspberry cream: Combine 1/2 teaspoon sugar with about 4 raspberries in a small bowl. Mash them together with a fork and macerate. In a medium bowl, whisk the cream with the remaining 1/2 teaspoon sugar and 1/2 teaspoon vanilla to medium peaks. Dollop the mashed raspberries over the top of the whipped cream and fold a few times. (The mixture should be streaky.)
- Top the pudding with the remaining raspberries and a dollop of the whipped cream. Serve immediately.
RASPBERRY-CHOCOLATE PUDGY PIE
No matter if you're around a campfire or in the comfort of your own kitchen, our Rasberry-Chocolate Pudgy Pie is the perfect summertime sweet. This Raspberry-Chocolate Pudgy Pie is fun and simple to make.
Provided by My Food and Family
Categories Recipes with Candy
Time 20m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Spread tops of bread slices with butter.
- Place 1 bread slice, buttered side down, on bottom of square pie iron; spread with 1 Tbsp. cookie butter. Top with 1/4 cup raspberries, 1 Tbsp. chocolate chips and 2 Tbsp. marshmallows. Cover with 1 of the remaining bread slices, buttered side up. Close pie iron.
- Hold over hot campfire; cook 3 to 6 min. or until outside of pie is golden brown and chocolate chips are melted, turning occasionally. Carefully remove pie from iron; cool pie slightly.
- Meanwhile, repeat with remaining ingredients to make 3 additional pies.
Nutrition Facts : Calories 460, Fat 24 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 35 mg, Sodium 370 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 8 g
EASY CHOCOLATE-RASPBERRY TRUFFLE PUDDING PIE
Chocolate pudding, fresh raspberries and raspberry preserves make this easy pie a must-try for fans of chocolate-raspberry truffles.
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread preserves onto bottom of crust; top with 1 cup raspberries.
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over raspberries in crust.
- Refrigerate 3 hours or until firm. Top with remaining raspberries just before serving.
Nutrition Facts : Calories 310, Fat 10 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 5 mg, Sodium 520 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 4 g
SMART-CHOICE EASY RASPBERRY TRUFFLE PUDDING PIE
What's better than chocolate pudding pie? Chocolate pudding pie with raspberry preserves on the bottom and fresh raspberries in the middle and on top!
Provided by My Food and Family
Categories Home
Time 3h15m
Yield 8 servings
Number Of Ingredients 6
Steps:
- Spread preserves onto bottom of crust; top with 1 cup raspberries.
- Beat pudding mixes and milk in large bowl with whisk 2 min. (Pudding will be thick.) Stir in COOL WHIP; spread over raspberries in crust.
- Refrigerate 3 hours or until firm. Top with remaining raspberries just before serving.
Nutrition Facts : Calories 210, Fat 8 g, SaturatedFat 4 g, TransFat 0 g, Cholesterol 0 mg, Sodium 420 mg, Carbohydrate 0 g, Fiber 3 g, Sugar 0 g, Protein 3 g
RASPBERRY CHOCOLATE TRIFLE
Make and share this Raspberry Chocolate Trifle recipe from Food.com.
Provided by MizzNezz
Categories Dessert
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Mix pudding and milk as pkg directs, chill.
- Cut cake into 1 inch cubes.
- Put half the cubes in a 2qt glass bowl.
- Gently stir together raspberries and jam.
- Spoon half over cake cubes.
- Pour half the pudding over the raspberries.
- Do the layers again.
- Chill until ready to serve, serve with whipped topping.
Nutrition Facts : Calories 478.4, Fat 12.5, SaturatedFat 4.3, Cholesterol 40.4, Sodium 493.1, Carbohydrate 86.1, Fiber 4.3, Sugar 36.2, Protein 6.3
RASPBERRY TRIFLE
Beautiful and luscious, this trifle is an impressive way to use your fresh raspberries. Plus, people will never know how nice and easy it is to prepare if you use purchased pound cake or lady fingers. -Marcy Cella L'Anse, Michigan
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Arrange one-third of sliced cake in the bottom of a trifle dish or large decorative bowl. , Prepare pudding according to package directions. Place one-third more cake pieces around inside of bowl, using half of pudding to hold them in place. , Gently stir together jam and raspberries; spoon half over pudding. Cover with remaining cake pieces. Layer remaining pudding and raspberry mixture. Chill. Garnish with whipped cream and fresh raspberries.
Nutrition Facts : Calories 439 calories, Fat 10g fat (4g saturated fat), Cholesterol 40mg cholesterol, Sodium 336mg sodium, Carbohydrate 85g carbohydrate (67g sugars, Fiber 3g fiber), Protein 6g protein.
CHOCOLATE RASPBERRY TRIFLE
The Kraft Food & Family magazine just arrived with a sinfully delicious picture of this dessert. It is so easy to prepare and your guests will be delighted! You will need 1-2 9-inch square pans of brownies depending upon how tightly you like to pack your trifle. Chill time is cook time.
Provided by Ducky
Categories Dessert
Time 1h15m
Yield 16 serving(s)
Number Of Ingredients 5
Steps:
- Pour milk into large bowl and add pudding mix.
- Beat with whisk for 2 minutes or until well-blended.
- Gently stir in 1 C whipped topping.
- In trifle bowl (or 2-qt serving bowl), place brownie cubes in a layer to cover bottom of bowl.
- Top with half the pudding mixture.
- Top with half the raspberries.
- Top with half the remaining whipped topping.
- Repeat the layers.
- Refrigerate for at least 1 hour or until serving.
- Store leftovers in refrigerator.
Nutrition Facts : Calories 111.2, Fat 3.8, SaturatedFat 2.2, Cholesterol 12.3, Sodium 220.4, Carbohydrate 16.9, Fiber 1.4, Sugar 8.1, Protein 2.8
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