Best Raspberry Cloud Cake Cookies Recipes
CHOCOLATE RASPBERRY CLOUD
This pie won First Place in the Pie for the New Millennium Category at the American Pie Council's 2000 National Pie Championship. Emily chose this recipe because it is quick, easy, and impressive for special occasions, just right for the busy lifestyles of the new millennium. To make this recipe even quicker, use a store bought chocolate cookie crust. When ready to serve, drizzle raspberry syrup on each plate.
Provided by Emily Lewis
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 10
Steps:
- To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
- To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
- Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
- Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.
Nutrition Facts : Calories 590.8 calories, Carbohydrate 68 g, Cholesterol 94 mg, Fat 34.7 g, Fiber 2.2 g, Protein 5 g, SaturatedFat 19.1 g, Sodium 358.2 mg, Sugar 43.5 g
CLOUD COOKIES
A friend gave me this recipe from a magazine. I improved it and renamed it for what they taste like when you bite into them. Pictured are strawberry clouds. Lemon is also a family favorite. This is a recipe kids can easily make and enjoy their efforts!
Provided by Dee Vance
Categories Cookies
Time 35m
Number Of Ingredients 5
Steps:
- 1. Spray large cookie sheet with Cooking spray. Pre-heat oven to 400°F.
- 2. Pour cake mix into a mixing bowl. Add the egg & mix well into the mix.
- 3. Slowly add the whipped topping and mix well after each addition of topping. Mixing by hand is best. Repeat this process until all the topping is incorporated into the cake mix. You may use a mixer on a low speed.
- 4. Batter should be dense but a little sticky.
- 5. Refrigerate for 2 hours. (Note: I have made half the batch one day & the rest the next)
- 6. Put Powered sugar in small bowl.
- 7. Drop a teaspoon of batter into sugar. coat batter well with sugar. Then, roll into ball and place on pre-sprayed cookie sheet.
- 8. Bake at 400°F for 10-12 minutes. Until lightly browned.
RASPBERRY CLOUD CAKE COOKIES
I've recently discovered Seedless Raspberry Polaner All fruit and decided to use it in this recipe. I also used Splenda Brown Sugar Blend (an old favorite) which translates to half the amount of sugar you'd normally use in cookies like this. So we're cutting some fat, sugar and calories here, but I did feel the need to add crushed white chocolate chips to the cookies (Hey it's the holidays). This is a tasty little concoction that's definately lower in fat and calories, and so far, no one who's tasted these is on to me yet. They're oh so decadent, and the ingredients... not. I hope you enjoy!
Provided by Linda Dalton @Stripey
Categories Cookies
Number Of Ingredients 18
Steps:
- To make the filling: In medium size bowl using a hand mixer combine all the filling ingredients and blend until smooth. Cover with plastic wrap and and set in your fridge while you prepare and bake the cookies.
- To make the cookies: Pre heat oven to 350 degrees and line baking sheets with parchment paper and set aside. In medium size bowl combine flour, baking soda, baking powder and salt. Stir with a fork or spoon to combine, no need for sifting. Set aside.
- In large bowl with hand mixer combine butter and brown sugar and mix until smooth and airy (2-3 minutes). Add eggs and vanilla and continue to mix. Add half the dry ingredients into the wet and continue to mix on low. Add the rest of the dry ingredients until dough is smooth. Add the crushed white chocoalte and stir with spatula to combine. The dough will be very sticky. Place dough in fridge for 15 to 20 minutes to let it firm up.
- Form dough into small balls about 1 inch each and place on baking sheets. These cookies spread a lot so make sure there's enough room on your baking sheets to accomodate this. Bake 11 minutes. Remove from oven and cool slightly on cooking rack, then remove to paper or kitchen towels to cool completely. You should get 34-36 single cookies.
- Now the fun begins. Remove raspberry cream filling from fridge. Take a tablespoon or two of the filling and place on the flat side of a cookie.
- Now take a second cookie and cover the filling to make a sandwich.
- Keep going until you've matched up all the cookies with a mate. Sprinkle with confectioners' sugar and enjoy. If you'd like to get a little fancier, take a dollop of your raspberry cream mixture, put it on the top of your cookie and top with a fresh raspberry. I like to keep them refrigerated, take them out 30 minutes before serving and give them a last sprinkle of sugar.
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