Raspberrydessert Recipes

Steps:

• Preheat oven to 350 degrees.
• Mix the flour, brown sugar, butter, and nuts.
• Pat into a 13X9 dish.
• Bake for 15 minutes.
• allow to cool.
• Crumble the just baked crust into fine crumbs.
• Pat enough of the crumbs to make a 1/2 inch in bottom of 13X9 dish you just used.
• Gently beat together the cream cheese, vanilla, powdered sugar and Cool Whip.
• Pour over the crust.
• Sprinkle the rest of the crumbs on top and chill for several hours or overnight.
• For the topping.
• Prepare Junket as for fruit sauce, using raspberry juice as part of rquired juice.
• Add raspberries and mix gently.
• Pour over crumbs and chill.

Steps:

• Mix butter, 2 T sugar and flour. Press into a 9 x 13 pan. Bake at 325 degrees F for 12 minutes. Cool.
• Mix together cream cheese, powdered sugar, then add Cool Whip and pour over crust.
• Dissolve jello and 1/2 C sugar in 2 C boiling water. When dissolved, add frozen raspberries. Pour over cream cheese layer and chill.

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:

• 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.

Steps:

• Distribute frozen raspberries amongst 8 small glasses. Add 2 to 3 tablespoons of Greek yogurt to each glass and sprinkle a thick layer of brown sugar over each. Refrigerate uncovered for 24 hours so sugar crystallizes.