Add all Filling ingredients (except pie filling!) Whip until stiff.
nto a 9-inch pie pan.
Place raspberry filling on top
about 2 hours.
Prepare Red Raspberry Sauce: Place raspberries in blender
Preheat oven to 350\u00b0.
Place water in a small saucepan and heat to simmer.
Remove from heat.
Add red raspberry herb tea bags, submerging bags completely.
Set aside to cool; then remove tea bags squeezing liquid from bags.
Place chocolate and butter in top portion of double boiler and heat over approximately 2 inches of water.
Heating on low, let chocolate and butter melt, mixing until well blended.
Put milk in a saucepan and heat over a low flame until small bubbles form around the edge, stirring occasionally.
(Do not boil.)
Remove from heat.
Add 6 red raspberry herb tea bags. Combine eggs and sugar together; whisk until light.
Add whipping cream, milk/tea mixture and food coloring (if desired).
Stir together.
Refrigerate until cool.
When cool, place mixture in center cell of ice cream maker and process.
he cake (cavity) with Raspberry Cream recipe .
(Red raspberry preserves may be substituted).
You will need 1 baked pie shell or 1 graham cracker crust. Mix sugar, cornstarch or clear jel and water.
Bring to boil. Boil a little, then add raspberry jello, mixing well.
Cool, then add raspberries.
May need to use less water with frozen berries. Put in pie shells and chill.
Top with whipped topping or whipped cream.
Pie Crust - Combine the flour and
Wash and drain berries.
Crush 1/2 quart of the berries and combine with the sugar, cornstarch, water and lemon juice in saucepan.
Bring to a boil and cook 2 minutes, or until clear; add butter and enough red coloring to make bright color.
Strain out the seeds.
Place the remaining quart of berries into the baked pie shell.
Spoon the glaze over the berries.
Chill.
Garnish with whipped cream, if desired.
Pour mixture into unbaked pie crust.
Bake at 450\u00b0 for 10 minutes, then reduce heat to 350\u00b0 for 20 minutes.
This makes a great red raspberry pie, too!
Line 9-inch pie pan with half of pie dough; refrigerate.
In large mixing bowl, blend together flour and 1 cup sugar.
Add raspberries and combine gently.
Pile filling into chilled pie shell.
Drizzle with lemon juice and dot with butter.
Cover with remaining dough; seal and crimp edges decoratively.
Refrigerate 10 minutes.
Crust:
Mix vanilla wafer crumbs, 1/2 cup chopped nuts and 6 tablespoons butter.
Press in pie plate.
Bake 8 minutes at 350\u00b0. Sprinkle with chocolate chips.
As they \"melt\" spread over crust.
Whip whipping cream in electric mixer until soft peaks are formed and place in refrigerator to remain cool.
Melt 4 ounces of white chocolate with 2 tablespoons milk in microwave for 1 minute. Stir to blend and set aside to cool.
Mix cream cheese, powdered sugar and grated orange peel in electric mixer.
Add melted white chocolate.\tFold in whipped cream and place in a baked pie crust that has been cooled.
Gently spread 1/2 cup of pie filling in crust.
In large bowl beat milk and pudding mix with wire whisk for 1 minute. (Mixture will be thick.) Whisk in whipped topping. Spread over pie filling in crust. Refrigerate at least 3 hours or until set.
Spoon remaining pie filling on top. Garnish as desired. Store in refrigerator.
n racks; COOL completely.
RASPBERRY FILLING: Invert one cake layer
Dissolve jello in water (do not add cold water).
Add ingredients except sour cream.
Stir well or until raspberries separate.
Pour 1/2 mixture in 9 x 13-inch pan.
Chill until firm enough to spread sour cream over top.
Add remainder of jello mixture and chill until firm.
This can be made with different flavors also.
Example:
strawberry jello and fruit, orange jello and mandarin orange slices, etc.
But raspberry is super!
Pour the raspberry gelatin into a mixing bowl and combine with boiling water until gelatin is melted.
Add the raspberry pie filling.
Pour into a glass 9x13\" pan and place in the refrigerator until set.
With a mixer, combine the cream cheese, sugar and whipped topping until smooth and thoroughly mixed.
Spread over the set gelatin mixture.
Combine the melted margarine, pretzels, walnuts and sugar until well mixed.
Sprinkle the topping over the cream cheese layer.
Keep refrigerated until ready to serve.
Put gelatin mix into a large bowl.
Mix 1 cup water and crushed pineapple together in a saucepan; bring to a boil and immediately pour over the gelatin mix. Stir the mixture to dissolve the gelatin mix; add cold water and raspberry pie filling. Stir the mixture and pour into a 9x12-inch dish.
Cover dish with plastic wrap and refrigerate until the gelatin layer is set, about 4 hours.
Whip cream cheese until smooth; add sour cream and confectioners' sugar and mix until creamy. Spread the cream cheese mixture over the set gelatin.
Preheat oven to 375\u00b0.
Spread 1 can raspberry pie filling over bottom of ungreased square cake pan.
Sprinkle 1 box yellow or white cake mix (dry) over filling.
Mix eggs, oil and nuts together and pour over dry cake mix.
Mix with a fork; it will be lumpy. Bake at 375\u00b0 for about 40 minutes.
Serve warm with whipped cream or Cool Whip.
Can vary pie fillings and cake mixes.
Apple pie filling with spice cake mix or any fruit pie filling with cake mix of your choice.
Drain raspberries, reserving liquid.
Dissolve gelatin in boiling water; add ice cream by spoonfuls and stir until blended. Stir in raspberry syrup and lemonade concentrate.
Chill until partially set; add pecans and raspberries.
Turn into 6-cup mold; chill until firm.