Raspberry Ice Box Dessert Recipes

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
• Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
• Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
• Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.

Steps:

• In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy., In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. , In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.

Steps:

• 1. In a bowl combine the water and gelatin ; stir until dissolved.
• 2. Fold in the raspberries ; refrigerate for 1 hr. or until syrupy.
• 3. In a small bowl combine the cracker crumbs , brown sugar and butter. Press into a buttered 13x9x2" dish.
• 4. In a mixing bowl beat the milk and pudding mix on low speed for 2 min.
• 5. In another mixing bowl beat cream cheese until smooth ; Gradually add pudding.
• 6. Spread mixture over crust ; Spoon gelatin mixture on top pudding mixture. Chill until set.

Steps:

• Stir mascarpone cheese; let stand at room temperature 30 minutes. Meanwhile, beat cream until it begins to thicken. Add sugar; beat until soft peaks form. Reserve 1/2 cup cream; cover and refrigerate. Add lemon zest and mascarpone to remaining whipped cream; beat until stiff peaks form, 30-60 seconds., On a serving plate, spread 1/2 cup of the cream mixture in a 7-in.-diameter circle. Arrange 6 cookies in a circle on top of the cream, placing a seventh cookie in the center. Gently fold 4 cups of raspberries into remaining cream mixture. Spoon about 1 cup raspberry cream mixture over the cookies. Repeat layers 6 times, ending with cookies (there will be 8 cookie layers in all). Spread reserved whipped cream over cookies; top with remaining raspberries. Refrigerate, covered, overnight.

Steps:

• In a bowl, combine the gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into greased 13X9 dish. In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes. In another mixing bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set.

Steps:

• 1. In a bowl, combine gelatin and water; stir until gelatin is dissolved. Fold in raspberries. Refrigerate for 1 hour or until syrupy. In a small bowl, combine cracker crumbs, brown sugar, and butter. Press into a greased 9x13 pan. In mixing bowl, beat milk and pudding on low for 2 minutes. In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over top. Chill until set. Refrigerate leftovers. Yields: 12-15 servings.

Steps:

• In a bowl, combine the gelatin and water; stir until gelatin is dissolved.
• Fold in the raspberries.
• Refrigerate for 1 hour or until syrupy.
• In a small bowl, combine the cracker crumbs, brown sugar and butter.
• Press into a greased 13x9x2 inch dish.
• In a mixing bowl, beat the milk and pudding mix on low speed for 2 minutes.
• In another mixing bowl, beat the cream cheese until smooth.
• Gradually add the pudding.
• Spread over crust.
• Spoon gelatin mixture over the top.
• Chill until set.
• Refrigerate leftovers.