QUICK ICEBOX SANDWICHES
My mother liked making these cool, creamy treats when I was growing up in the States because they're so quick to fix. Then I made them for my three kids.-Sandy Armijo, Naples, Italy
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 2 dozen.
Number Of Ingredients 5
Steps:
- Mix pudding and milk according to package directions; refrigerate until set. Fold in whipped topping and chocolate chips. , Place 24 graham cracker halves on a baking sheet; top each with about 3 tablespoons filling. Place another graham cracker half on top. Wrap individually in plastic; freeze until firm, about 1 hour. Serve sandwiches frozen.
Nutrition Facts : Calories 144 calories, Fat 5g fat (3g saturated fat), Cholesterol 3mg cholesterol, Sodium 162mg sodium, Carbohydrate 23g carbohydrate (13g sugars, Fiber 1g fiber), Protein 2g protein.
CREAMY RASPBERRY GRAHAM TARTS: 2 IN 1
Get two times the raspberry flavor with these raspberry tarts! Our Creamy Raspberry Graham Tarts: 2 in 1 recipe makes 6 servings of tasty raspberry tarts.
Provided by My Food and Family
Categories Recipes
Time 45m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted and gelatin is slightly thickened.
- Whisk in COOL WHIP until blended. Reserve 1/4 cup raspberries; stir remaining raspberries into gelatin mixture. Refrigerate 20 min. or until mixture is thick enough to mound.
- Spoon 1/2 cup gelatin mixture into each pie crust; top with reserved raspberries. Refrigerate 10 min. Meanwhile, refrigerate remaining gelatin mixture for later use to make frozen sandwiches. (See tip.)
Nutrition Facts : Calories 180, Fat 8 g, SaturatedFat 4.5 g, TransFat 1.5 g, Cholesterol 0 mg, Sodium 135 mg, Carbohydrate 27 g, Fiber 2 g, Sugar 16 g, Protein 2 g
LAYERED RASPBERRY DREAM
A light and tasty dessert that is perfect for summer gatherings. You can substitute different fruits as well!
Provided by MommaBear
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
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.
Nutrition Facts : Calories 351.1 calories, Carbohydrate 41.5 g, Cholesterol 40.9 mg, Fat 20 g, Fiber 2.2 g, Protein 3.4 g, SaturatedFat 13.2 g, Sodium 207 mg, Sugar 34.1 g
RASPBERRY CREAM BARS
A yummy fluffy dessert using frozen raspberries. Strawberries, blueberries, peaches, etc. would all be so good in this too!
Provided by Kaarin
Categories Gelatin
Time 29m
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Dissolve the Jello gelatin in boiling water; add raspberries. Put in refrigerator to thicken slightly.
- Mix crust ingredients and press firmly into a 9x13 pan. Bake at 350 degrees for 9 minutes. Cool completely.
- Cream the 1/2 cup sugar and cream cheese; fold in the Cool Whip until well mixed. Spread over cooled crust.
- Pour raspberries over cream layer and chill.
- If you like, more Cool Whip can be spread on top.
Nutrition Facts : Calories 451.3, Fat 24.3, SaturatedFat 15.3, Cholesterol 51.3, Sodium 524.9, Carbohydrate 55.6, Fiber 3.9, Sugar 33.4, Protein 5.6
ICE CREAM SANDWICHES WITH RASPBERRY FROZEN YOGURT
If there's no need to be gluten free, swap out the flours and starches for an equal amount of all-purpose flour. Recipe adapted from Aran Goyoaga and her blog, Cannelle et Vanille.
Provided by Martha Stewart
Categories Dessert & Treats Recipes
Time 1h
Yield Makes 12
Number Of Ingredients 12
Steps:
- Make frozen yogurt: In a blender, combine raspberries and superfine sugar and blend until smooth. Pour through a fine-mesh sieve set over a medium bowl, pressing on solids; discard solids. Whisk in yogurt. Freeze in an ice cream maker according to manufacturer's instructions. Transfer mixture to an airtight container and freeze 2 hours (or up to 1 month).
- Make cookies: In a medium bowl, whisk together flours, starches, and salt. In a large bowl, using an electric mixer, beat butter and granulated sugar on high until pale and fluffy, about 3 minutes. Add vanilla and egg yolk and beat until combined, scraping down bowl as needed, 1 minute. With mixer on low, gradually add flour mixture and beat until dough comes together (dough will be sticky). Form dough into a disk, wrap tightly in plastic, and refrigerate 2 hours.
- Preheat oven to 350 degrees. On a lightly floured work surface, roll out dough to a 1/4-inch-thick round. With a 2 1/2-inch fluted cookie cutter, cut dough into 24 rounds and place on two parchment-lined rimmed baking sheets (reroll scraps if necessary). Freeze 15 minutes, then bake until cookies are lightly golden, 10 to 12 minutes. Let cool completely on sheets on wire racks, 20 minutes. (To store, transfer to an airtight container at room temperature, up to 3 days.) To serve, transfer frozen yogurt to refrigerator to soften, 20 minutes. Scoop 1/4 cup frozen yogurt onto flat sides of 12 cookies and sandwich with remaining cookies.
Nutrition Facts : Calories 239 g, Fat 9 g, Fiber 2 g, Protein 3 g, SaturatedFat 4 g
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