Best Layered Raspberry Loaf Recipes

LAYERED PEACH RASPBERRY JELL-O LOAF

Layered Peach Raspberry JELL-O Loaf image

We combined our favorite summer fruit in an easy, gorgeous JELL-O dessert. Crown it with COOL WHIP and sprinkles for a party-worthy presentation.

Provided by My Food and Family

Categories Recipes

Time 9h15m

Yield 12 servings

Number Of Ingredients 8

Ingredients

1-1/2 cups boiling water, divided
1 pkg. (3 oz.) JELL-O Raspberry Flavor Gelatin
3 cups ice cubes, divided
1 cup fresh raspberries
1 pkg. (3 oz.) JELL-O Peach Flavor Gelatin
1 cup canned peaches, drained, puréed
1-1/2 cups thawed COOL WHIP Whipped Topping
1 Tbsp. multi-colored sprinkles

Steps:

Add 3/4 cup boiling water to raspberry gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add 1-1/2 cups ice cubes; stir until slightly thickened. Remove any unmelted ice. Stir in raspberries. Pour into 8x4-inch loaf pan sprayed with cooking spray. Refrigerate 1 hour or until firm.
Add remaining boiling water to peach gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add remaining ice cubes; stir until slightly thickened. Remove any unmelted ice. Stir in puréed peaches; pour over raspberry gelatin. Refrigerate 8 hours or until firm.
Unmold onto plate. Top with COOL WHIP and sprinkles.

Nutrition Facts : Calories 100, Fat 2 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 55 mg, Carbohydrate 20 g, Fiber 1 g, Sugar 18 g, Protein 1 g

LAYERED RASPBERRY LOAF

Layered Raspberry Loaf image

Two bright raspberry layers add a dose of freshness to this citrusy loaf. In season, use fresh raspberries instead of frozen.

Provided by @MakeItYours

Number Of Ingredients 10

Ingredients

1/2 cup butter
1 cup granulated sugar
2 eggs
1-1/2 cups all-purpose flour
2 tsp lemon zest
1 tsp baking powder
1/2 tsp salt
1/2 cup buttermilk
1/4 cup lemon juice
2 cups frozen raspberries

Steps:

In bowl, beat butter with sugar until light and fluffy; beat in eggs, 1 at a time. Whisk together flour, lemon zest, baking powder and salt; stir into butter mixture alternately with buttermilk, making 3 additions of flour mixture and 2 of buttermilk. Stir in lemon juice.
Spread one-third of the batter in parchment paper-lined 8- x 4-inch (1.5 L) loaf pan. Arrange half of the raspberries over top. Repeat layers once. Top with remaining batter.
Bake in 350ºF (180ºC) oven until cake tester inserted in centre comes out clean, about 1 hour. Let cool in pan on rack for 10 minutes. Turn out onto rack; let cool completely.