Raspberry Icebox Pie Recipe 455

RASPBERRY ICEBOX PIE RECIPE - (4.5/5)

Steps:

• Freeze the pie shell for 1 hour. Fit a stand mixer with a paddle attachment and add the cream cheese, marshmallow fluff, and vanilla to the bowl. Beat on medium speed until fluffy. Add 1/2 the container of whipped topping and mix on low speed until fully incorporated, scraping down the sides of the bowl when necessary. Layer the cream cheese mixture and raspberry sorbet into the pie shell, starting with the cream cheese mixture and finishing with the raspberry sorbet. Make sure to create 4 thin, even layers by working quickly and spreading with an offset icing spatula. If the sorbet becomes too soft during assembly, freeze the pie until it hardens before adding more layers. Cover the pie with plastic wrap and freeze overnight. Pipe the remainder of the whipped topping around the border of the pie and garnish with fresh raspberries. Let the pie rest at room temperature for a few minutes before serving.

RASPBERRY ICEBOX CAKE

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.

RASPBERRY ICEBOX DESSERT

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.

LEMON-RASPBERRY ICEBOX PIE WITH AN OREO CRUST

Steps:

• If using a store-bought crust, prebake it according to package directions and let it cool.
• Refrigerate crust until needed.
• In a bowl, beat the cream cheese and condensed milk together using an electric mixer on med-high speed until smooth and fluffy (about 2 minutes).
• Add in the lemon juice and continue beating for 1 minute.
• Blend in the vanilla; scrape mixture into the chilled pie crust; smooth the top with the back of a spoon.
• Cover with loosely tented foil and refrigerate for at least 2 hours but preferably longer and up to overnight.
• Shortly before ready to serve, scatter the raspberries evenly over the pie.
• Using a chilled bowl and chilled beaters, beat the cream until it holds soft peaks.
• Add in the powdered sugar and continue to beat until stiff but not grainy.
• Spoon over the raspberries, smoothing it with a spoon.
• Slice and serve right away, garnishing each slice with additional raspberries.

FRESH RASPBERRY ICEBOX CAKE

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.