RASPBERRIES BOX RECIPES

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RASPBERRY PIE I | ALLRECIPES



Raspberry Pie I | Allrecipes image

With black raspberries being fresh, I have made 2 of these pies this week.

Provided by Susan

Categories     Raspberry Pie

Yield 1 - 9 inch pie

Number Of Ingredients 7

1 quart fresh raspberries
1 ¼ cups white sugar
8 teaspoons cornstarch
2 tablespoons quick-cooking tapioca
6 tablespoons water
4 tablespoons butter
1 recipe pastry for a 9 inch double crust pie

Steps:

  • Mix together raspberries, sugar, cornstarch, minute tapioca and water. Mix and let sit while you make your pie crust. (See double crust recipes on this site if you do not have a recipe).
  • Put berries in bottom crust, and put 4 - 1 tablespoon pats of butter on top. Put on top crust and crimp edges. Make slits in the crust to allow the steam to escape.
  • Bake at 425 degrees F (220 degrees C) for 15 minutes. Reduce heat to 350 degrees F (175 degrees C) and bake for 45 minutes.

Nutrition Facts : Calories 448.9 calories, CarbohydrateContent 63.7 g, CholesterolContent 15.3 mg, FatContent 21.1 g, FiberContent 6.2 g, ProteinContent 3.5 g, SaturatedFatContent 7.4 g, SodiumContent 275.2 mg, SugarContent 34.5 g

RASPBERRY ICEBOX DESSERT RECIPE: HOW TO MAKE IT



Raspberry Icebox Dessert Recipe: How to Make It image

After tasting this dessert at a church social, I just had to track down the recipe. I was thrilled to learn how easy it is to make. With its smooth pudding layer and colorful berry topping, it's a hit with everyone who tries it. -Magdalene Dyck, Burns Lake, British Columbia

Provided by Taste of Home

Categories     Desserts

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 12-15 servings.

Number Of Ingredients 9

2 packages (3 ounces each) raspberry gelatin
2 cups boiling water
3 cups fresh or frozen raspberries
2 cups graham cracker crumbs (about 32 squares)
1/4 cup packed brown sugar
1/2 cup butter, melted
1-1/2 cups cold milk
1 package (3.4 ounces) instant vanilla pudding mix
1 package (8 ounces) cream cheese, softened

Steps:

  • In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy., In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. , In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.

Nutrition Facts : Calories 239 calories, FatContent 13g fat (8g saturated fat), CholesterolContent 36mg cholesterol, SodiumContent 291mg sodium, CarbohydrateContent 27g carbohydrate (18g sugars, FiberContent 2g fiber), ProteinContent 4g protein.

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