Raspberry Cream Delight
By
mary Armstrong
@emit1961
1
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.
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.
Ingredients
- 1 pkg
- 16 ounce refrigerated sugar cookie dough
- 1 c
- white vanilla baking chips or more to cover bottom of crust
- 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
- 2 c
- raspberries
- 1 3/4 c
- water, plus 1 tablespoon
- 1/3 c
- sugar
- 2 Tbsp
- cornstarch
- 1 c
- white chocolate chips or white dipping chocolate
- 1 tsp
- vegetable oil
CRUST
FILLING
RASPBERRY SAUCE
WHITE CHOCOLATE DRIZZLE
Step-By-Step
1Heat oven to 350 degrees. Grease a 9x13 pan with shortening.
2Break up the cookie dough into the pan and press evenly on the bottom to form crust.
3Bake 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.
4Stir 1 cup of the raspberries with a fork in a small bowl until broken up and slightly mashed; refrigerate.
5In 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.
6Spread mashed raspberries over cooled crust. Place in freezer 15 minutes. Spread frosting mixture over raspberries. Refrigerate until set, about 1 hour.
7To serve, top with raspberry sauce and drizzle with melted white chocolate. Cut into squares. Store in the refrigerator.
8RASPBERRY SAUCE:
In a saucepan, combine raspberries, 1 3/4 cup water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
In a saucepan, combine raspberries, 1 3/4 cup water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
9Mash 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.
10Combine 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.
11WHITE 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.
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.
12Microwave 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.
Cut small hole in one bottom of bag; squeeze bag to drizzle mixture over top of the dessert. Cut into squares. Refrigerate.
