Nutty Raspberry Delight Recipes

Steps:

• In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze 15 minutes. , Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust. , Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture. , Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving.

Steps:

• Preheat oven to 300° In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of an ungreased 13x9-in. pan. Bake until set, 20-25 minutes (crust will not brown). Cool completely on a wire rack., Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust. , For topping, add boiling water to gelatin; stir 2 minutes to completely dissolve. Add raspberries; stir until blended. Refrigerate until mixture begins to thicken, about 20 minutes. Spoon over filling. Refrigerate until set. If desired, serve with additional whipped topping.

Steps:

• Place crackers in a single layer in a foil-lined 15x10x1-in. baking pan. In a saucepan over medium heat, melt butter. Add sugar; bring to a boil, stirring constantly. Boil for 2 minutes. Remove from the heat; add vanilla. Pour evenly over crackers; sprinkle with nuts. Bake at 350° for 10-12 minutes or until lightly browned. Immediately remove from the pan, cutting between crackers if necessary and cool on wire racks. Store in an airtight container.

Steps:

• In a large bowl, cream butter and sugar until light and fluffy. Beat in egg yolks. Gradually add flour and mix well. Stir in the pecans. , Spread half into a lightly greased 13-in. x 9-in. baking pan. Top with jam. Drop remaining dough by teaspoonfuls over jam. , Bake at 350° for 25-30 minutes or until top is golden brown. Cool on a wire rack. Cut into bars.

Steps:

• To make the marshmallow cream. In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes. In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice. Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites. In a small bowl, dissolve the gelatin with remaining 1/4 cup of water. Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes. Cover with plastic wrap and set aside.
• To make the tuile. Preheat oven to 350 degrees F.
• In the standing mixer, add the confectioners' sugar, flour, ground ginger, egg whites and milk and mix together well. Let batter set for 30 minutes. Using a sturdy plastic disposable plate, cut out a decorative shape in center. On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon. When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it.
• Using a biscuit cutter, cut 2 rounds of sponge cake. Place 1 sponge cake round on the bottom of a plate. Spread raspberry marmalade on the sponge cake and place raspberries on top. Put the marshmallow cream in a bag with a # 5 star tip. Make a circle on top of the raspberries. Now repeat the sponge cake series again with the raspberry marmalade spread. Place another layer of fresh raspberries and finish off with marshmallow cream topping. Get a nice raspberry and roll it in super fine sugar. Place it on the center with a mint leaf. Serve with tuiles.

Steps:

• Heat oven to 350°F. In large bowl, combine all crust ingredients; mix well. Press in bottom of ungreased 13x9-inch pan. Bake at 350°F. for 8 minutes. Cool 10 minutes.
• Meanwhile, in same large bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes with electric mixer at medium speed. Refrigerate 5 minutes.
• Fold whipped topping into thickened pudding mixture. Spread over cooled baked crust. Refrigerate about 1 hour or until filling is firm.
• Spoon strawberry pie filling over filling. Cover; refrigerate at least 1 hour or until serving time. If desired, garnish individual servings with tree-shaped pretzels. Store in refrigerator.

Steps:

• Put ice cubes in a 10-ounce highball glass and add lime juice and syrup. Fill with soda and stir. Garnish with fruit.

Steps:

• Melt the ice cream slightly in a large bowl stir occasionally until it's like really thick cream.
• Add the raspberries and fold in carefully. Put in a jelly mold so you can turn it out later. put back into the freezer overnight.
• Turn out onto a serving plate decorate with either fruit or chocolate and immediately put back into the freezer as during your decoration. It will start to melt a bit around the edges.
• Serve and enjoy!

Steps:

• Melt 1/4 cup butter in saucepan, add graham cracker crumbs, reserving 3/4 cup of crumbs for garnish.
• Press mixture into rectangular pan.
• Bake for 10 minutes at 350 F.
• Cool.
• Place contents of two jello boxes in bowl, add 2 1/2 cup hot water.
• Dissolve and add one box of frozen raspberries, or 2 cups of fresh.
• Let set until spreading consistancy (soft gel) then pour over graham crust.
• Dissolve marshmallows in milk over low heat, remove and cool.
• Whip 1 cup whipping cream and fold into cooled marshmallow mixture.
• Blend well.
• Pour over jello section and cover with remaining graham cracker crumbs.
• Chill until ready to serve.