Frozen Raspberry Macadamia Dessert Recipes

Steps:

• Mix together all crust ingredients.
• Press firmly into the bottom of an 8-inch Spring form pan.
• Bake at 375 degrees for 8-10 minutes.
• Cool.
• Combine Eagle Brand milk, lemon juice and liqueur; beat until smooth.
• Add raspberries; beat at low speed until well blended.
• Fold in whipped cream.
• Pour over cooled crust.
• Freeze until firm.
• Just before serving, let stand at room temperature for about 15 minutes
• Garnish with whipped cream and chocolate filigrees.

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.

Steps:

• Line 8 muffin cups with paper muffin liners.
• Fold together all ingredients.
• Divide mixture evenly among muffin cups; cover and freeze at least 2 hours.
• Remove dessert 10 minutes before serving so it will be easier to eat.

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:

• Preheat oven to 350 degrees. Lightly coat inside of 8 ring molds (each about 2 inches high and 2 3/4 inches in diameter) with cooking spray. Place on a rimmed baking sheet lined with parchment paper.
• Make the crust: Pulse macadamia nuts and granulated sugar in a food processor until finely ground. In a bowl, combine nuts, flour, and butter with a fork until mixture resembles coarse meal. Spoon a generous tablespoon of the mixture into each mold, and press into bottom. Bake until golden brown, about 12 minutes. Let cool.
• Make the mousse: Pour orange juice into a small saucepan. Sprinkle with gelatin, and let stand until softened, about 5 minutes. Heat over low heat, stirring, until dissolved. Remove from heat.
• Cut one-quarter of one mango into 1/8-inch-thick slices for garnish (halve large slices); cover, and refrigerate. Coarsely chop remaining mangoes. In a blender, puree chopped mangoes, granulated sugar, and lemon juice until smooth. With machine running, add gelatin mixture in a slow, steady stream, and blend until combined. Transfer to a bowl.
• With a whisk or an electric mixer on medium speed, beat cream until soft peaks form. Add confectioners' sugar, and beat until soft peaks return. Whisk one-third of the whipped cream into the mango mixture. Using a rubber spatula, gently fold in remaining whipped cream.
• Divide mousse among molds, filling three-quarters full. Cover with plastic wrap, and freeze until firm, at least 4 hours (up to 1 week).
• When ready to serve, let cakes stand at room temperature for 5 minutes. Gently push up from bottoms to unmold. Transfer cakes to serving plates; let stand 10 minutes to soften slightly. Serve garnished with mango slices.