Frozen Raspberry Dessert

Serve this sweetheart of a dessert with a speedy crushed-cookie crust and orange liqueur and frozen raspberry cream filling.

Prep: 15 min | Total: 3 hr 10 min | Yield: 12 servings

Ingredients

Crust

• 1 cup crushed vanilla wafers (28 wafers)
• 1/2 cup finely chopped blanched almonds or macadamia nuts
• 1/4 cup butter, melted

Filling

• 1 (14 ounce) can sweetened condensed milk (not evaporated)
• 3 tablespoons lemon juice
• 3 tablespoons orange-flavored liqueur or orange juice
• 1 (10 ounce) package frozen raspberries with syrup, thawed
• 1 cup whipping cream, whipped
• 2 drops red food color
• Sweetened whipped cream, if desired
• Chocolate hearts, if desired (see below)

Instructions

1. Heat oven to 375 degrees F.

Crust

1. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 8-inch springform pan.
2. Bake for 8 to 10 minutes. Cool completely, about 30 minutes.

Filling

1. In large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric mixer on medium speed until smooth. Add raspberries; beat on low speed until well blended. Fold in whipped cream and red food color. Pour over crust. Freeze for at least 2 hours or until firm.
2. Just before serving, let stand at room temperature about 15 minutes.
3. Garnish with sweetened whipped cream and chocolate hearts.
4. Store dessert in freezer.

Notes

High Altitude (3500-6500 ft): Heat oven to 400 degrees F.

Attribution

Recipe and photo used with permission from: Pillsbury