Razzle Dazzle Berry Salad Recipes

RAZZLE-DAZZLE BERRY CHEESECAKE

Steps:

• Heat oven to 325°F. Wrap outside bottom and side of 10-inch springform pan with foil to prevent leaking. In small bowl, mix cracker crumbs and 1/4 cup sugar. Stir in butter. Press firmly in bottom of pan. Bake 12 to 15 minutes or until set.
• Meanwhile, in large bowl, beat cream cheese, 1 cup sugar, the vanilla and eggs with electric mixer on medium speed until smooth. Beat in sour cream.
• Spread half of cream cheese mixture (about 3 cups) over crust. Spoon half of pie filling by tablespoonfuls onto cream cheese mixture. Top with remaining cream cheese mixture. (Refrigerate remaining pie filling.)
• Bake 1 hour 5 minutes to 1 hour 15 minutes or until center is set. Cool 15 minutes. Carefully run metal spatula along side of cheesecake to loosen. Cool completely, about 1 hour. Cover cheesecake; refrigerate at least 4 hours.
• To serve, carefully run metal spatula along side of cheesecake to loosen again; remove foil and side of pan. Spoon remaining pie filling over cheesecake.

RAZZLE-DAZZLE BERRY SALAD

Steps:

• Add all ingredients to medium bowl; toss to coat.

RAZZLE-DAZZLE MARTINI

Steps:

• Note: to make raspberry puree, blend a pint of fresh raspberries with ½ to 1 oz simple syrup (1 part water, 1 part sugar).
• Add raspberry puree into an empty martini glass; set aside.
• Combine the raspberry vodka, white cranberry juice, and lemon juice in a cocktail shaker filled with ice.
• Shake vigorously; strain over the puree.
• Drop in a whole raspberry for garnish.

RAZZLE DAZZLE BERRY TRIFLE

Steps:

• Combine boiling water and gelatin in a large bowl; stir until gelatin dissolves (about 2 minutes). Add cold water and ice cubes, stirring until slightly thickened. Remove any unmelted ice. Stir in banana and blueberry pie filling; set aside.
• Place cake cubes in a large bowl. Drizzle orange juice over cake cubes, and toss well. Spoon gelatin mixture over the cake cubes; cover and chill 30 minutes.
• Prepare pudding according to package directions, using 2 1/2 cups of 2% milk. Fold whipped topping into the pudding, and spread over gelatin mixture. Cover and chill. Garnish with blueberries, raspberries, and mint, if desired.