Get the App

Recipes

Find a Recipe Blue Ribbon Recipes Pinch It!™ Feed Browse All Recipes

Editorial

Food Bites & Articles Videos What is a Blue Ribbon? Meet the Test Kitchen

Community

Member Recipes Groups Sweepstakes Contests Shopping
Real Recipes From Real Home Cooks ®

raspberry cream delight

(2 ratings)
emit1961 avatar
Recipe by
mary Armstrong
@emit1961
San Antonio, TX

This is an excellent cheesecake like dessert. Feel free to use what fruit's you prefer. The raspberry sauce can be made a day or two ahead and refrigerated until serving. Enjoy! Just the right amount of tartness with the unsweetend raspberries on the crust layer and not to sweet.

►
(2 ratings)
yield 12 -16
prep time 20 Min
cook time 20 Min

Ingredients For raspberry cream delight

  • CRUST
  • 1 pkg
    16 ounce refrigerated sugar cookie dough
  • 1 c
    white vanilla baking chips or more to cover bottom of crust
  • FILLING
  • 1 c
    frozen raspberries, thawed and mashed
  • 1 lb
    lemon creamy ready to spread frosting
  • 1 pkg
    8 ounce cream cheese, softened
  • 1 tsp
    lemon extract
  • 1 pkg
    12 ounce frozen whipped topping, thawed
  • RASPBERRY SAUCE
  • 2 c
    raspberries
  • 1 3/4 c
    water, plus 1 tablespoon
  • 1/3 c
    sugar
  • 2 Tbsp
    cornstarch
  • WHITE CHOCOLATE DRIZZLE
  • 1 c
    white chocolate chips or white dipping chocolate
  • 1 tsp
    vegetable oil

How To Make raspberry cream delight

  • 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.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT
ADVERTISEMENT