Yield 12 Number Of Ingredients 7 Steps:
Open can of pears and drain 1 cup of the pear juice into a bowl. Set bowl aside and throw away the rest of the juice. Add 1 cup of water to pear juice and microwave the liquid for 2-3 minutes or until water is boiling. Add box of raspberry jello to the boiling liquid and stir until all jello has dissolved. Set bowl in fridge and allow it to cool for about 7-10 minutes (you don’t want the jello to set, you just want it to cool down). Dump pears and softened cream cheese into a large blender. Add in cooled jello and Cool Whip. Blend until completely combined. Pour jello into 9 x 13 inch pan and set in the fridge until jello is completely set (should take 3-4 hours - you could also let it set up overnight). Serve topped with whipped cream and fresh raspberries.
Time 2h15m Yield 18 serving(s) Number Of Ingredients 10 Steps:
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.
Time 15m Yield 4 servings Number Of Ingredients 6 Steps:
Arrange salad mix on a serving platter. Arrange the pre-cut fruit atop the salad greens. For the dressing, combine Italian dressing, yogurt, and thawed raspberries in a blender and puree until smooth. Spoon desired amount of dressing over salad and garnish with slivered almonds.
Time 5m Number Of Ingredients 4 Steps:
In a large bowl, mix together pudding mixes, yogurt, and Cool Whip (you’ll have to really beat it to get out all the lumps!). Fold in the berries (the more that you stir them in, the more that they will turn your salad pink). Cover and chill until serving time.
Time 15m Yield 1 2/3 cups Number Of Ingredients 5 Steps:
Place raspberries in a blender and process until smooth. Pour through a strainer into a bowl and press the mixture with the back of a spoon against the sides of the strainer to squeeze out liquid. Discard seeds. Combine the raspberry puree, olive oil,& remaining ingredients, whisking until smooth. Chill.
Yield Makes about 2 1/2 cups Number Of Ingredients 4 Steps:
Place raspberries in the bowl of a food processor; process until smooth. Pass through a fine strainer; discard seeds. Sweeten with sugar, if desired. Combine cream, 1 tablespoon sugar, and vanilla in a large bowl; whisk together until soft peaks form. Gently fold in raspberry puree to form swirls.
Time 25m Yield 12-16 servings. Number Of Ingredients 11 Steps:
In a small bowl, dissolve gelatin in boiling water. In a large bowl, beat cream cheese until smooth. Gradually add hot gelatin mixture and beat until smooth. Stir in the raspberries, ginger ale, pineapple, pecans and vanilla. Cover and refrigerate for 30 minutes or until partially set., Fold in whipped topping and marshmallows. Transfer to a 13-in. x 9-in. dish coated with cooking spray. Cover and refrigerate for 4 hours or until firm. Spread with additional whipped topping.
Yield 4 Number Of Ingredients 11 Steps:
WHISK together first 4 ingredients. Set dressing aside. PEEL pears, if desired; quarter pears. Brush with lemon juice. ARRANGE lettuce on 4 plates. Arrange pear quarters over lettuce. Drizzle with dressing; sprinkle with cheese, bacon, and raspberries.
Time 3h20m Yield 12 Number Of Ingredients 10 Steps:
In medium bowl, dissolve gelatin in boiling water; set aside to cool to room temperature. Heat oven to 350°F. In medium bowl, mix Crust ingredients. Press into ungreased 13x9-inch (3-quart) baking dish. Bake 10 minutes. Cool on cooling rack. In medium bowl, beat cream cheese, 1 cup sugar and the vanilla with electric mixer on medium speed until smooth. Beat in whipped topping. Spread over cooled crust. Spread raspberries over filling; pour cooled gelatin on top. Refrigerate 3 to 4 hours or until firm. Cut into 4 rows by 3 rows.
Time 40m Yield 16 Number Of Ingredients 5 Steps:
Cut cream cheese into about 8 cubes and place into a medium bowl. Beat until smooth with an electric mixer, about 2 minutes. Add blueberries, and mix on low until fruit is partially smashed. Add raspberries, and mix just until they’re broken up. Add vanilla extract and maple syrup, and mix until desired consistency is reached. Spoon cream cheese into an airtight container and refrigerate until firmed up, about 30 minutes. Store in the refrigerator.
