Frozen Raspberry Dessert Recipes

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.

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.

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.

Steps:

• In a small bowl, combine the cracker crumbs, butter, and sugar. Press onto bottom of an 11 x 7 dish coated with cooking spray. Cover and refrigerate for at least 15 minutes.
• Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar, and salt. Cook and stir over low heat until mixture reaches 160 degrees or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside.
• In a small heavy saucepan over low heat combine the egg whites, cream of tartar, and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160 degrees. Transfer to a small mixing bowl and beat on high until soft peaks form.
• In large mixing bowl beat cream cheese until smooth, gradually beat in the egg yolk mixture. Fold in whipped topping, then egg white mixture.
• Drain raspberries, reserving 3 tablespoons of juice. In a small bowl, crush half of the berries with 1 tablespoon of juice. Set remaining berries and juice aside.
• Spread a third of the cream cheese mixture over crust; spoon half of the crushed raspberry mixture over the top. Repeat layers. Cut through with knife to swirl raspberries.
• Top with remaining cream cheese mixture. Sprinkle reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from freezer 15 minutes before cutting.

Steps:

• In a large bowl, combine the cookie crumbs, butter and sugar. Press into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes. Carefully spread hot fudge topping over the crust. Spread ice cream evenly over topping. Spread raspberry sherbet over ice cream; swirl gently. Top with whipped topping. Cover and freeze for 8 hours or overnight., Remove from the freezer 10-15 minutes before serving. Garnish with mint and raspberries if desired. Cut into squares.

Steps:

• In a small bowl, mix together oreo crumbs and melted butter. Press into the bottom of a 9-inch springform pan.
• In a large mixing bowl, beat together cream cheese and powdered sugar until smooth. Fold in raspberries, juice, lemon juice, and cool whip until completely combined. Pour mixture over top of oreo crust and freeze 8 hours (or overnight).
• Remove from freezer, top with fresh raspberries, and let thaw for 15 minutes before serving.

Steps:

• In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes., Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside., In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form. , In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside., Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries., Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.

Steps:

• In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
• Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
• Let stand at room temperature 10 to 15 minutes before serving.

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.

Steps:

• Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
• Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
• Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
• To remove from pan, center a serving plate over tube pan; invert.

Steps:

• Microwave 1/2 cup COOL WHIP and chocolate in microwaveable bowl on HIGH 1 min. or until chocolate is almost melted; stir until chocolate is completely melted and mixture is well blended. Cool 10 min., stirring occasionally.
• Process chocolate mixture, remaining COOL WHIP, berries and milk in food processor until smooth. Spoon into freezer container.
• Freeze 1 hour or until firm enough to scoop.