Time P1DT10m Yield 8 Number Of Ingredients 3 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.
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 30m Yield 12 servings. Number Of Ingredients 9 Steps:
Combine the wafer crumbs, nuts and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes or until golden brown. Cool completely., In a large bowl, beat the milk, orange juice and lemon juice on low speed until well blended. Stir in raspberries. Fold in whipped topping. Pour over crust. Cover and freeze for 3 hours or until firm. May be frozen for up to 3 months., Remove from the freezer 15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with raspberries and whipped topping if desired.
Time 2h30m Yield 10 Number Of Ingredients 5 Steps:
Butter a 9-inch tube pan. Break angel food cake into chunks; set aside. Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin. Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture. Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours. To remove from pan, center a serving plate over tube pan; invert.
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 1h5m Yield 12 servings. Number Of Ingredients 12 Steps:
In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes., Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside., In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form. , In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside., Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries., Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.
Yield 1 (8 in) cheesecake Number Of Ingredients 8 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.
Time 40m Yield 1 serving(s) Number Of Ingredients 10 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.
