Time 6h30m Yield 20 Number Of Ingredients 8 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.
Time 20m Yield 12-15 servings. Number Of Ingredients 8 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.
Time 1h Yield 4 servings Number Of Ingredients 17 Steps:
To make the marshmallow cream. In a small saucepan, combine 1/2 cup of water with sugar and corn syrup, bring to a boil for 5 minutes. In a standing mixer, whip egg whites until they form a soft peak and add the lemon juice. Leaving mixer on high, add the boiling syrup in 3 parts to the egg whites. In a small bowl, dissolve the gelatin with remaining 1/4 cup of water. Add the dissolved gelatin to the mixer, and leave to mix for 3 to 5 minutes. Cover with plastic wrap and set aside. To make the tuile. Preheat oven to 350 degrees F. In the standing mixer, add the confectioners’ sugar, flour, ground ginger, egg whites and milk and mix together well. Let batter set for 30 minutes. Using a sturdy plastic disposable plate, cut out a decorative shape in center. On a baking sheet, lined with a silpat or parchment paper, fill the stencil with a thin layer of batter. Remove the stencil, repeat with remaining batter and bake until golden, about 10 minutes. When tuiles are cool enough to handle, but still hot, wrap them loosely around the handle of a wooden spoon. When cool remove shell, melt some semisweet chocolate and dip the ends of the tuile shell in it. Using a biscuit cutter, cut 2 rounds of sponge cake. Place 1 sponge cake round on the bottom of a plate. Spread raspberry marmalade on the sponge cake and place raspberries on top. Put the marshmallow cream in a bag with a # 5 star tip. Make a circle on top of the raspberries. Now repeat the sponge cake series again with the raspberry marmalade spread. Place another layer of fresh raspberries and finish off with marshmallow cream topping. Get a nice raspberry and roll it in super fine sugar. Place it on the center with a mint leaf. Serve with tuiles.
Time 5m Yield 1 Number Of Ingredients 5 Steps:
Place cold brew concentrate, milk, red raspberry syrup, chocolate syrup, and frozen whipped topping in a blender. Cover and blend until smooth, about 10 seconds. Pour into a glass and enjoy!
Time 3h10m Yield 12 Number Of Ingredients 11 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.
Time 40m Yield 12-16 servings. Number Of Ingredients 14 Steps:
Preheat oven to 300° In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of an ungreased 13x9-in. pan. Bake until set, 20-25 minutes (crust will not brown). Cool completely on a wire rack., Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust. , For topping, add boiling water to gelatin; stir 2 minutes to completely dissolve. Add raspberries; stir until blended. Refrigerate until mixture begins to thicken, about 20 minutes. Spoon over filling. Refrigerate until set. If desired, serve with additional whipped topping.
Time 3h30m Yield 12 Number Of Ingredients 12 Steps:
Combine graham cracker crumbs, brown sugar, and cinnamon in a bowl; stir in melted butter. Set aside 1/2 cup of graham cracker mixture; press remaining mixture into a 9x13-inch dish. Chill crust until firm, about 30 minutes. Beat cream cheese, confectioners’ sugar, and 1 teaspoon vanilla extract together in a bowl until soft and fluffy. Spread cream cheese mixture over graham cracker crust and chill until firm, about 30 more minutes. Whisk raspberry gelatin and boiling water together in a separate large bowl until gelatin has dissolved; stir in lemon juice. Gently fold frozen raspberries into warm gelatin; cold raspberries will cause gelatin to begin to set. Spread raspberry mixture over cream cheese layer in pan. Spread whipped topping over raspberries and sprinkle dessert with reserved crumb topping. Chill at least 2 more hours.
Time 6h30m Yield 20 serving(s) Number Of Ingredients 8 Steps:
To make crust: In medium bowl, combine crushed chocolate wafers, margarine and sugar; mix well. Set aside 1/4 C of the mixture and press remaining mixture onto bottom of 9x13-inch pan. Refrigerate for 15 minutes. Carefully spread chocolate fudge sauce over crust, using tip of a rounded knife and being careful not to pull up crust. Cut slightly softened ice cream into slices and place them over the fudge, cutting pieces to fit. Place spoonfuls of sherbet randomly over ice cream and gently swirl into the ice cream. If the ice cream mixture starts to get too soft, set pan in freezer until it firms up slightly. Top with raspberries, gently pressing them into the ice cream mixture, then cover with whipped topping, bringing it to the edges of the pan. Garnish with reserved chocolate crumbs, cover, and freeze 6 hours or overnight. Let stand at room temperature about 10 minutes before serving. Note: For easy prep, buy a half gallon of ice cream and cut it in half. Freeze one half to use in other desserts. Let the other half soften just enough to cut it into slices. If desired, 1 quart of ice cream can be used. Soften, then evenly spread over fudge.
More about “frozen raspberry delight recipes”
Time 1h Yield 12 serving(s) Number Of Ingredients 8 Steps:
Melt 1/4 cup butter in saucepan, add graham cracker crumbs, reserving 3/4 cup of crumbs for garnish. Press mixture into rectangular pan. Bake for 10 minutes at 350 F. Cool. Place contents of two jello boxes in bowl, add 2 1/2 cup hot water. Dissolve and add one box of frozen raspberries, or 2 cups of fresh. Let set until spreading consistancy (soft gel) then pour over graham crust. Dissolve marshmallows in milk over low heat, remove and cool. Whip 1 cup whipping cream and fold into cooled marshmallow mixture. Blend well. Pour over jello section and cover with remaining graham cracker crumbs. Chill until ready to serve.
