raspberry cream delight
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.
prep time
20 Min
cook time
20 Min
method
---
yield
12-16 serving(s)
Ingredients
- CRUST
- 1 package 16 ounce refrigerated sugar cookie dough
- 1 cup white vanilla baking chips or more to cover bottom of crust
- FILLING
- 1 cup frozen raspberries, thawed and mashed
- 1 pound lemon creamy ready to spread frosting
- 1 package 8 ounce cream cheese, softened
- 1 teaspoon lemon extract
- 1 package 12 ounce frozen whipped topping, thawed
- RASPBERRY SAUCE
- 2 cups raspberries
- 1 3/4 cups water, plus 1 tablespoon
- 1/3 cup sugar
- 2 tablespoons cornstarch
- WHITE CHOCOLATE DRIZZLE
- 1 cup white chocolate chips or white dipping chocolate
- 1 teaspoon vegetable oil
How To Make raspberry cream delight
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Step 1Heat oven to 350 degrees. Grease a 9x13 pan with shortening.
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Step 2Break up the cookie dough into the pan and press evenly on the bottom to form crust.
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Step 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.
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Step 4Stir 1 cup of the raspberries with a fork in a small bowl until broken up and slightly mashed; refrigerate.
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Step 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.
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Step 6Spread mashed raspberries over cooled crust. Place in freezer 15 minutes. Spread frosting mixture over raspberries. Refrigerate until set, about 1 hour.
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Step 7To serve, top with raspberry sauce and drizzle with melted white chocolate. Cut into squares. Store in the refrigerator.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
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Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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