Quick Frozen Raspberry Dessert With Strawberries Recipes
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
RICH AND CREAMY FROZEN BERRY DESSERT- QUICK & EASY
This is a creamy, fruity and refreshing dessert that I like to serve as a dessert selection after a big, heavy, holiday dinner. Pink and pretty for Easter or any other time. Because the creamy mixture freezes overnight, you'll have more time to concentrate on more time consuming parts of your dinner. Perfect for "gluten free" guests, yet still rich, creamy and satisfying.
Provided by Family Favorites @Quinnn
Categories Ice Cream & Ices
Number Of Ingredients 5
Steps:
- *Remember to allow time to freeze, 8 hours or overnight.*
- In large bowl, combine pie filling, canned milk and pineapple, if using.
- Gently, fold in Cool Whip. Spread into ungreased 13x9 pan. Cover and freeze 8 hours or overnight.
- Remove from freezer 10-15 minutes before serving. Cut into squares. Garnish with fresh fruit, additional Cool Whip or fruit sauce drizzle, if desired.
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- Heat oven to 350°. Prepare a 8x8-inch baking dish or 9x9-inch and spray with cooking spray. Set aside. * If doubling this recipe use a 9x13-inch baking pan
- In a small bowl combine the chopped strawberries, raspberries, flour, and sugar. Stir together, gently, until all the berries are coated in the flour mixture. Let the berries sit while you prepare the crumble.* A tip for drying berries is to first rinse them in a colander, then lay out several layers of paper towels on the counter and put the rinsed berries on top the paper towels to dry. The berries don't have to be all the way dry but you want most the water out of them.
- Combine all crumble ingredients in a small mixing bowl and stir together until moist crumbs form.
- Dump the bowl of berries into the prepared pan (juice and all if there is any) and layer the top evenly with the crumble.
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