Raspberry Vanilla Cloud Recipe

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Raspberry Vanilla Cloud

Sandy Munn


Another of my moms yummy dessert recipes.

pinch tips: How to Cream Butter & Sugar




1 2/3 c
graham cracker crumbs
1/4 c
granulated sugar
1/3 c
butter or magarine, melted
1/4 c
all purpose flour
1/2 tsp
3 large
eggs, separated (use whites)
1/2 c
granulated sugar
1/2 c
heavy cream, whipped
1 tsp
cinnamon, ground
1/4 c
granulated sugar
1 pkg
unflavored gelatin
1 3/4 c
1/4 tsp
cream of tartar
1 tsp
vanilla extract

Directions Step-By-Step

Stir together crumbs, sugar, cinnamon, and melted butter. Press into a 9" square pan. Bake at 375 degrees for 4 minutes; cool. Combine 1/4 cup sugar, flour, gelatin, and salt in 2 quart saucepan. Slowly stir in milk. Bring to a boil, stirring constantly. Boil for 1 minute. Cool thoroughly. Beat egg whites with cream of tartar until stiff. Gradually beat in 1/2 cup sugar. Add vanilla. Fold egg whites and whipped cream into cooled mixture. Turn into crust. Chill well. Cut into squares and serve topped with raspberry sauce.
RASPBERRY SAUCE: Drain 2 10 ounce packages of frozen raspberries, thawed. Add water to make 1/2 cup. Combine with: 1 tablespoon lemon juice, 2 tablespoons cornstarch, 1/4 cup sugar. cook, stirring until mixture boils for 1 minute. Add raspberries. Cool.

About this Recipe

Course/Dish: Fruit Desserts