Best 2 Raspberry Cream Delight Recipes

RASPBERRY ICE CREAM DELIGHT

Steps:

• In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze 15 minutes. , Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust. , Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture. , Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving.

RASPBERRY CREAM DELIGHT

Steps:

• 1. Heat oven to 350 degrees. Grease a 9x13 pan with shortening.
• 2. Break up the cookie dough into the pan and press evenly on the bottom to form crust.
• 3. Bake 12-18 minutes or until golden brown. Immediately sprinkle 1 cup of the baking chips evenly over the crust. ( I have substituted white dipping chocolate and shredded it until crust had a nice layer covering it) I thought this chocolate was much better... Let stand 5 minutes. Spread evenly with back of spoon. Cool completely.
• 4. Stir 1 cup of the raspberries with a fork in a small bowl until broken up and slightly mashed; refrigerate.
• 5. In a large bowl,, beat frosting, cream cheese and lemon extract with electric mixer until well blended. About 5 minutes. Fold in whipped topping and refrigerate.
• 6. Spread mashed raspberries over cooled crust. Place in freezer 15 minutes. Spread frosting mixture over raspberries. Refrigerate until set, about 1 hour.
• 7. To serve, top with raspberry sauce and drizzle with melted white chocolate. Cut into squares. Store in the refrigerator.
• 8. RASPBERRY SAUCE: In a saucepan, combine raspberries, 1 3/4 cup water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
• 9. Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to saucepan.
• 10. Combine cornstarch and remaining water until smooth, gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from heat; cool. Store in refrigerator. I put mine in a covered mason pint jar. Makes 2 cups.
• 11. WHITE CHOCOLATE DRIZZLE In a small resealable freezer plastic bag, place 1 cup white chocolate chips or dipping chocolate cut up or grated and the oil; seal bag.
• 12. Microwave on high 1 minute. Squeeze bag to mix; microwave in 10 second increments, squeezing after each interval, until chips are melted and smooth. Cut small hole in one bottom of bag; squeeze bag to drizzle mixture over top of the dessert. Cut into squares. Refrigerate.