Redraspberrydessert Recipes

24 EASY RASPBERRY DESSERT RECIPE COLLECTION

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a delicious dessert in 30 minutes or less!

CREAMY RASPBERRY DESSERT

Steps:

• In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool. , Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes. , Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. , Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. , Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.

FROZEN RASPBERRY DESSERT

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.

QUICK FROZEN RASPBERRY DESSERT WITH STRAWBERRIES

Steps:

• Place frozen berries (unthawed) with orange juice and liqueur in food processor. If you are ready to serve, then fold fresh strawberries into this and serve in glasses. If you make this in advance, transfer mix to a metal bowl and freeze until ready to eat; you don't want this rock hard; if it is, reprocess in processor, then fold into berries.

FRESH RASPBERRY SAUCE

Steps:

• Place the raspberries, sugar, and 1/4 cup water in a small saucepan over medium heat. Bring to a boil, lower the heat, and simmer for 4 minutes. Pour the cooked raspberries, the jam, and the framboise into the bowl of a food processor fitted with the steel blade and process until smooth. Pour into a container and chill. The sauce can be refrigerated for up to one week.

RED RASPBERRY DESSERT

Steps:

• In a large bowl, dissolve jello in boiling water.
• Stir in frozen raspberries.
• Cool in fridge until just set - this won't take long since the berries are frozen.
• Meanwhile, combine crushed candy bars and crackers - set aside.
• Melt marshmallows with milk in microwave and let cool.
• Fold in Cool Whip and spread over jell-o.
• Top with crushed candy bars and crackers.

QUICK AND EASY RASPBERRY DESSERT

Steps:

• Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until gelatin starts to thicken.
• Pour 1/2 cup gelatin mixture into separate medium bowl. Add COOL WHIP; whisk just until blended. Spoon into dessert cups; top with remaining gelatin mixture.
• Refrigerate 15 min. or until firm.

RED RASPBERRY DESSERT

Steps:

• In a bowl, combine the crumbs, walnuts and butter. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Cool., In a large saucepan over medium heat, melt marshmallows with milk, stirring often. Cool to room temperature. Fold in whipped topping; spread over crust., In a saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir into raspberry mixture. Bring to a boil; cook and stir for 2 minutes. Cool to room temperature. Spread over marshmallow layer. Chill until firm, about 4 hours.

FROZEN RASPBERRY DESSERT

Steps:

• PREHEAT oven to 350 degrees F.
• Prepare crust first.
• Mix all ingredients and spread into a 9x13 inch pan.
• Put in oven for 15 minutes (STIRRING every 5 minutes).
• Cool.
• Prepare filling.
• Break up frozen raspberries and then add egg whites, sugar, lemon juice and vanilla.
• Beat until mixture is light and fluffy.
• Whip 1/2 pint whipping cream on the side and fold into raspberry mixture.
• Remove 1/3 of crust mixture and set aside.
• Pour raspberry mixture over crust and sprinkle remaining crust over the top.
• Freeze overnight.
• Take out of freezer a few minutes before serving in order to let it thaw a bit.