FROZEN RASPBERRY SWIRL CHEESECAKE SQUARES
This frozen raspberry-cream cheese dessert is spectacular and can be made ahead since it is served frozen.
Provided by LMLSCA
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h25m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Thoroughly grease a 7x11x2 inch baking pan, and set aside.
- Stir together the graham cracker crumbs, melted butter, and sugar in a bowl until well blended. Press the mixture into the bottom of the prepared pan.
- Bake the graham cracker crust in preheated oven until golden, about 8 minutes.
- In a separate bowl, beat the egg yolks on high speed until thick and lemon colored. Add the softened cream cheese, sugar, and salt. Beginning on low speed and increasing to high, beat until smooth.
- Place the egg whites in a large bowl, and beat until stiff peaks form. Gently fold the egg whites into the cream cheese mixture.
- Place the heavy cream in a bowl, and beat until stiff. Gently fold the whipped cream into the cream cheese mixture.
- Place the raspberries in a blender. Cover, and blend on low speed until berries soften. Swirl half the berries into the cream cheese mixture. Spread the cream cheese mixture evenly over the crust.
- Spoon the remaining raspberries on top of the cream cheese mixture. Use a knife to swirl the berries into the cream cheese, making a red and white swirl pattern.
- Cover the pan tightly with foil or freezer wrap. Place in freezer for at least 3 hours. When ready to serve, let stand 30 minutes before cutting into squares.
Nutrition Facts : Calories 450.1 calories, Carbohydrate 46.7 g, Cholesterol 152.8 mg, Fat 27.8 g, Fiber 1.8 g, Protein 5.9 g, SaturatedFat 16.4 g, Sodium 235.4 mg, Sugar 40.1 g
LAYERED RASPBERRY DREAM
A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!
Provided by MommaBear
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 3h30m
Yield 12
Number Of Ingredients 12
Steps:
- Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes.
- Beat cream cheese, confectioners' sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes.
- Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan.
- Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 41.5 g, Cholesterol 40.9 mg, Fat 20 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 13.2 g, Sodium 207 mg, Sugar 34.1 g
RASPBERRY CREAM BARS
A yummy fluffy dessert using frozen raspberries. Strawberries, blueberries, peaches, etc. would all be so good in this too!
Provided by Kaarin
Categories Gelatin
Time 29m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly.
- Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely.
- Cream the 1/2 cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust.
- Pour raspberries over cream layer and chill.
- If you like, more Cool Whip can be spread on top.
Nutrition Facts : Calories 451.3, Fat 24.3, SaturatedFat 15.3, Cholesterol 51.3, Sodium 524.9, Carbohydrate 55.6, Fiber 3.9, Sugar 33.4, Protein 5.6
RASPBERRY SQUARES
This refreshing dessert has a rich shortbread-like crust with a creamy center and pretty red gelatin top layer. It's easy enough for everyday, but cheery enough to dish up for guests, too. -Lois Frazee, Gardnerville, Nevada
Provided by Taste of Home
Categories Desserts
Time 30m
Yield 12-16 servings.
Number Of Ingredients 10
Steps:
- In a large bowl, combine the flour, pecans and brown sugar; stir in butter until crumbly. Press into an ungreased 13-in. x 9-in. baking dish. Bake at 350° for 10-13 minutes or until lightly browned. Cool on a wire rack., In a large bowl, beat cream cheese and sugar until smooth; fold in whipped topping. Spread over crust. Cover and refrigerate for 1 hour., In a small bowl, dissolve gelatin in boiling water; stir in cold water. Spoon over cream cheese layer. Chill until firm. Cut into squares.
Nutrition Facts : Calories 262 calories, Fat 16g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 113mg sodium, Carbohydrate 27g carbohydrate (19g sugars, Fiber 1g fiber), Protein 3g protein.
RASPBERRY PIE SQUARES
Making pie for a crowd may seem impossible, but not when you turn to this crowd-pleasing recipe! The sweet-tart raspberry filling pairs well with a flaky homemade pastry. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 24 servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour, sugar and salt; cut in butter until crumbly. Gradually add water, tossing with a fork until dough forms a ball., Divide dough in half so that one portion is slightly larger than the other; wrap each in plastic wrap. Refrigerate for 1-1/4 hours or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between two large sheets of waxed paper into a 17x12-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press pastry onto the bottom and up the sides of pan; trim pastry even with edges., For filling, in a large bowl, combine sugar, flour and salt. Add raspberries and lemon juice; toss to coat. Spoon over pastry., Roll out remaining pastry; place over filling. Trim and seal edges. Cut slits in pastry. Brush top with cream and sprinkle with coarse sugar. Place pan on a baking sheet. Bake 40-45 minutes or until golden brown. Cool completely on a wire rack. Cut into squares.
Nutrition Facts : Calories 277 calories, Fat 12g fat (7g saturated fat), Cholesterol 32mg cholesterol, Sodium 254mg sodium, Carbohydrate 40g carbohydrate (20g sugars, Fiber 3g fiber), Protein 3g protein.
FROZEN RASPBERRY & CREAM SQUARES
Number Of Ingredients 6
Steps:
- 1. In small bowl toss together wafers and margarine or butter. Press half of mixture on bottom of 8 x 8 x 2-inch pan. Sprinkle with raspberries.2. In medium bowl whisk together half-and-half and sugar until sugar dissolves. Gradually whisk in sour cream. Pour over berries. Sprinkle with remaining crumbs. Cover and freeze at least 3 hours or until firm.3. Let stand at room temperature for 15 minutes before cutting into squares.
Nutrition Facts : Nutritional Facts Serves
FROZEN RASPBERRY PIE
Guests' eyes will light up at the sight of this appealing make-ahead pie. The light raspberry flavor is accented by the pleasant crunch of almonds. It's especially refreshing in summer. -Dorothy Latta-McCarty, Lakewood, Colorado
Provided by Taste of Home
Categories Desserts
Time 10m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- Place marshmallow creme in a deep microwave-safe bowl. Microwave, uncovered, on high for 1 minute or until marshmallow creme puffs and becomes smooth when stirred. , Cool to room temperature, stirring occasionally. Stir in yogurt and sherbet. Fold in whipped topping and almonds., Pour into crust. Cover and freeze for 6 hours or overnight. Remove from the freezer 10-15 minutes before serving. Garnish with whipped topping and almonds if desired.
Nutrition Facts : Calories 338 calories, Fat 13g fat (5g saturated fat), Cholesterol 3mg cholesterol, Sodium 166mg sodium, Carbohydrate 51g carbohydrate (39g sugars, Fiber 1g fiber), Protein 4g protein.
RASPBERRY & CREAM SQUARES
Make and share this Raspberry & Cream Squares recipe from Food.com.
Provided by Dana-MMH
Categories Dessert
Time 15m
Yield 9-12 serving(s)
Number Of Ingredients 6
Steps:
- Combine wafers and butter, press half of mixture on bottom of 8 inch square pan (reserve remaining half for topping).
- Sprinkle berries over crust.
- Whisk half-and-half and sugar until sugar dissolves.
- In a separate bowl, whisk sour cream until smooth, and slowly whisk in half-and-half mixture.
- Pour this over berries.
- Sprinkle remaining crumbs on top.
- Cover and freeze for 3 hours or until solid.
- Cut into squares.
Nutrition Facts : Calories 194.1, Fat 9.6, SaturatedFat 6, Cholesterol 26.3, Sodium 51.3, Carbohydrate 27.1, Fiber 2.4, Sugar 23.2, Protein 1.4
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- Into a 2-cup measuring glass, mix the raspberry gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set - about 10 minutes.
- In a mixing bowl, beat 8 ounces of the cream cheese with the raspberry extract and red food coloring.
- In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
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