RASPBERRY JELLO RECIPE RECIPES

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RASPBERRY ICEBOX CAKE RECIPE | ALLRECIPES



Raspberry Icebox Cake Recipe | Allrecipes image

What a lovely refreshing dessert for those hot summer days.

Provided by Carol

Categories     Raspberry Desserts

Yield 1 -13x9 inch pan

Number Of Ingredients 9

24 graham crackers, crushed
⅓ cup butter
¼ cup packed brown sugar
1 (6 ounce) package raspberry flavored Jell-O® mix
1 cup boiling water
15 ounces frozen raspberries
20 large marshmallows
⅓ cup milk
1 cup heavy whipping cream, whipped

Steps:

  • Preheat oven to 350 degrees F (175 degrees C).
  • Mix graham cracker wafer crumbs, butter and brown sugar until well combined. Set aside 1/4 cup of this mixture for a topping and press the remainder into one 9x13 inch pan.
  • Bake at 350 degrees F (175 degrees C) for 10 minutes. Set aside to cool.
  • Dissolve raspberry gelatin in the boiling water and add the frozen raspberries, stirring until melted. Chill until partially set and spread on wafer base.
  • Melt marshmallows with the milk. When cool, fold in whipped cream and spread on top of raspberry mixture. Sprinkle with remaining crumbs. Chill for 3-4 hours before serving.

Nutrition Facts : Calories 294.8 calories, CarbohydrateContent 49.4 g, CholesterolContent 23.8 mg, FatContent 10.1 g, FiberContent 2 g, ProteinContent 3.6 g, SaturatedFatContent 5.2 g, SodiumContent 235.2 mg, SugarContent 34.4 g

RASPBERRY TRIFLE RECIPE | ALLRECIPES



Raspberry Trifle Recipe | Allrecipes image

Layered dessert that should, in theory, feed a lot of people! I know it's not a typical cake, but I think it's better than that! And it really does feed a lot of people!

Provided by Allrecipes Member

Categories     Trifles

Total Time 4 hours 20 minutes

Prep Time 20 minutes

Yield 1 trifle

Number Of Ingredients 9

1 ½ cups heavy cream
¼ cup white sugar
2 (8 ounce) packages cream cheese, softened
2 teaspoons lemon juice
1 ½ teaspoons vanilla extract
½ cup white sugar
1 (10.75 ounce) package prepared pound cake
2 (10 ounce) packages frozen raspberries, thawed
2 tablespoons unsweetened cocoa powder, for dusting

Steps:

  • In a medium bowl, beat cream with 1/4 cup sugar until stiff peaks form. In another bowl, cream together cream cheese, lemon juice, vanilla and 1/2 cup sugar. Fold 2 cups of whipped cream into cream cheese mixture. Reserve remaining whipped cream.
  • Slice pound cake into 18 - 1/2 inch slices. Drain raspberries, reserving juice. Line the bottom of a 3 quart glass bowl or trifle bowl with one-third of the cake slices. Drizzle with some raspberry juice. Spread one-fourth of the cream cheese mixture over cake. Sift one-fourth of the cocoa over that. Sprinkle with one-third of the raspberries. Repeat layers twice. Top with remaining cream cheese mixture, whipped cream and sifted cocoa. Cover and refrigerate 4 hours before serving.

Nutrition Facts : Calories 287.5 calories, CarbohydrateContent 26.4 g, CholesterolContent 91.5 mg, FatContent 19.5 g, FiberContent 1.7 g, ProteinContent 3.5 g, SaturatedFatContent 12 g, SodiumContent 148.2 mg, SugarContent 20 g

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