uice.
For the Finest Raspberry Dessert Sauce:
Puree the berries
Thaw frozen berries. Rinse carefully. Set aside some for garnish.
In a mixer, combine berries with 1/2 tablespoon sugar and liqueur.
Beat egg whites until stiff peaks form.
Add remaining sugar and beat a few more seconds. Add raspberry mixture. Whip the cream. Carefully fold into raspberry-egg mixture. Spoon mixture into chocolate cups or small individual serving bowls. Freeze for 2 to 3 hours.
Makes 4 servings.
repare filling.
Break up frozen raspberries and then add egg
eserved raspberry juice to make 2 cups; add to danish dessert. Mix
hunks; set aside.
Stir raspberry gelatin and boiling water together
Heat raspberries with water, sugar and lemon juice.
Dissolve cornstarch in water; stir into raspberries and cook until thickened and clear.
Cool.
Melt marshmallows in milk over boiling water; cool thoroughly.
Whip heavy cream or dessert topping mix; fold into marshmallow mixture.
Mix graham cracker crumbs, nuts and butter in a 13 x 9 x 2-inch pan.
Press firmly into bottom of pan.
Spread marshmallows-cream mixture over crumbs.
Spread raspberry mixture over top.
Refrigerate until firm.
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.
Mix together cake mix, eggs, butter and pecans.
Press into a 13 x 9-inch pan.
Cook on 325\u00b0 until done, then let cool.
Mix cream cheese and confectioners sugar together and spread on top of cake layer.
Then spread raspberries on top of that.
Spread raspberry frosting on top of that.
Refrigerate.
Dissolve Jell-O in boiling water; add frozen raspberries and stir until thawed.
Stir in pineapple and banana.
Pour half into 8-inch square pan and refrigerate 30 minutes; spread sour cream over gelatin, then pour remaining Jell-O over the sour cream.
Dissolve gelatin and sugar in boiling water.
Add frozen raspberries and lemon juice. Then stir the mixture until it is soft and leave it in the refrigerator until partially set.\tMix cream cheese powdered sugar, salt and vanilla.
Gradually blend 12 oz. frozen whipped topping, thawed.
Spread half of this over graham cracker crust. Then 1/2 of raspberries. Alternate. Chill and serve.
Mix flour, sugar, margarine and nuts in a 9 x 13-inch pan. Bake at 350\u00b0 for 15 minutes.
Dissolve Jell-O with boiling water. Add thawed raspberries to the mixture while still hot.
Stir until dissolved.
Cool until syrupy.
Pour Jell-O-raspberry mixture over cooled crust.
Place in refrigerator to congeal.
Melt over hot water the marshmallows with the milk; let cool.
Fold in whipped topping; spread over top of set Jell-O-raspberry mixture. Sprinkle with nuts and refrigerate.
In a bowl, whip the cream and sugar with an electric mixer until soft peaks form. At very low speed, add the raspberries, beating gently until they start to break apart and the cream is pink.
Pour into a bowl, cover and freeze for about 4 hours.
Just before serving, allow to temper for about 5 minutes. Serve in dessert cups.
Tips : This frozen mousse is inspired from the famous English \"Raspberry Fool\". You can also enjoy the mousse without freezing it and use as a topping for a cake or a fruit salad.
Crush graham crackers in a 9 x 13-inch pan.
Cream butter, eggs and powdered sugar; beat until fluffy and spread over crust by tablespoons. Dissolve jello in hot water; add frozen raspberries and let set until thick.
Then spread over creamy mixture.
Whip cream, sugar and vanilla.
Spread over raspberries and let stand overnight or all day.
Mix pretzels, sugar and oleo.
Press into 9 x 13-inch pan. Bake at 375\u00b0
for 7 minutes.
Cool.
Mix cream cheese, 3/4 cup sugar, Cool Whip and pecans.
Put on cooled crust.
Chill. Dissolve jello in boiling water.
Stir until well dissolved.
Add frozen raspberries (don't thaw).
Let stand until syrupy.
Pour over cream cheese and chill.
May add 4 ounces Cool Whip and chopped nuts at serving time (optional).
Pour water over jello and sugar; stir until dissolved.
Place frozen raspberries in hot mixture to chill fast.
Pour over next layer and chill until firm.
Ice with large container of Cool Whip.
Sprinkle with crumbs.
Chill overnight.
Combine butter, sugar and pretzels in a 9 x 13-inch pan sprayed with Pam.
Bake at 350\u00b0 for 10 minutes.
Mix cream cheese, powdered sugar and egg, folding Cool Whip into mix last.
Carefully spread over pretzel layer.
Dissolve jello and water.
Add frozen raspberries.
Cool until slightly thickened.
Spread over cream cheese layer.
Chill overnight.
Yields 12 to 16 servings.
Melt butter and mix graham cracker crumbs and brown sugar. Pour into 9 x 13-inch pan to make bottom layer.
Let set.
Soften cream cheese; mix with powdered sugar and Dream Whip.
Spoon over bottom layer.
Add hot water to jello.
stir until dissolved.
Add frozen raspberries.
Let sit until almost thick.
Pour over second layer.
Refrigerate.
Dissolve Jell-O in cup of boiling water.
Add frozen raspberries. Chill until set. Melt marshmallows in milk, using low heat. Cool.
Whip the Dream Whip as directed and add to cool marshmallows.
Work graham cracker crumbs, brown sugar and margarine together.
Line bottom of a 9-inch square pan with the crumbs (save 1/3 cup for topping).
Put Jell-O mixture on top of crumbs, then marshmallow mixture and sprinkle with the crumbs.
Mix pretzels, margarine and sugar.
Press into 9 x 13-inch pan and bake 8 minutes at 400\u00b0.
Mix and pour over crust, cream cheese and 3/4 cup sugar.
Add Cool Whip.
Refrigerate until firm.
Boil 2 cups water; add 2 small raspberry Jell-O and 1 package raspberries. Pour over top and refrigerate.
Mix
berries,
water, sugar and lemon juice in a saucepan. Dissolve cornstarch in the 1/4 cup water, then stir into berries. Cook
until clear, then cool.
Dissolve marshmallows in the
milk and
cool.\tThen
fold
in\tthe
Cool Whip.
Mix crumbs, butter and
nuts
and pat into bottom of a 9 x 13-inch pan.
Pour marshmallow
mixture
over crust.
Top with cooled raspberry mixture
and
refrigerate.\tMake
sure
marshmallow mixture is
in refrigerator
1
hour
before adding raspberry topping.