RASPBERRY LEMONADE FREEZER PIE
Provided by Ree Drummond : Food Network
Categories dessert
Time 2h20m
Yield 8 servings
Number Of Ingredients 13
Steps:
- For the crust: Place the cookies into the bowl of a food processor fitted with a metal blade. Process the until the cookies become fine crumbs. Add the butter and pulse to combine. Press into an 11-by-2 1/2-inch springform pan and chill in the fridge while you make the filling.
- For the filling: Meanwhile, place the raspberries in a bowl. Smash the raspberries using the back of a fork, then sprinkle with the sugar and set aside.
- Combine the sweetened condensed milk, cream cheese and pudding mix in the bowl of a stand mixer fitted with a whisk attachment. Mix on low until smooth, about 1 minute. Add the lemonade, lemon zest and food coloring and whip on medium-high until thick and fully combined, 2 to 3 minutes. Fold in the macerated raspberries until completely combined.
- Pour into the chilled crust and spread evenly. Freeze for at least 2 hours. (At this point, you can wrap tightly and freeze for up to 2 months.)
- To serve: Remove from freezer and allow to thaw slightly, 5 to 7 minutes. Garnish each slice with fresh raspberries, a lemon zest twist and a little whipped cream.
FROZEN RASPBERRY DESSERT
Serve this sweetheart of a dessert, with a speedy crushed-cookie crust and orange liqueur and frozen raspberry cream filling.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h10m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 375°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 8-inch springform pan. Bake 8 to 10 minutes. Cool completely, about 30 minutes.
- In large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric mixer on medium speed until smooth. Add raspberries; beat on low speed until well blended. Fold in whipped cream and red food color. Pour over crust. Freeze at least 2 hours or until firm.
- Just before serving, let stand at room temperature about 15 minutes. Garnish with sweetened whipped cream and chocolate hearts. Store dessert in freezer.
Nutrition Facts : Calories 300, Carbohydrate 32 g, Cholesterol 45 mg, Fat 3 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 110 mg, Sugar 27 g, TransFat 1/2 g
FROZEN LEMON RASPBERRY DESSERT
There is lemon pudding in this dessert for extra creaminess..delicious....always a hit when I make this. Another cool refreshing treat for the hot weather ahead. Recipe from Land O Lakes
Provided by Cassie *
Categories Other Desserts
Time 20m
Number Of Ingredients 10
Steps:
- 1. Stir together all crust ingredients in medium bowl. Press onto bottom of ungreased 9-inch square pan; set aside.
- 2. Gently stir together raspberries and 1 tablespoon sugar in small bowl; set aside.
- 3. Combine whipping cream and vanilla in medium bowl. Beat at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Reserve 1 cup whipped cream. Gently fold lemon curd into remaining whipped cream.
- 4. Spoon onto prepared crust. Gently swirl raspberries through lemon mixture. Frost top with reserved whipped cream. Cover; freeze until firm (at least 8 hours or overnight).
- 5. Let stand at room temperature 10 minutes before serving. Just before serving, garnish with reserved raspberries.
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