Best Raspberry Delight Recipes

COOL AND CREAMY RASPBERRY DELIGHT

Steps:

• Preheat oven to 300° In a large bowl, mix flour and sugar; cut in butter until crumbly. Press onto bottom of an ungreased 13x9-in. pan. Bake until set, 20-25 minutes (crust will not brown). Cool completely on a wire rack., Beat first four filling ingredients until smooth. Fold in whipped topping; spread over crust. , For topping, add boiling water to gelatin; stir 2 minutes to completely dissolve. Add raspberries; stir until blended. Refrigerate until mixture begins to thicken, about 20 minutes. Spoon over filling. Refrigerate until set. If desired, serve with additional whipped topping.

FROZEN RASPBERRY DELIGHT

Steps:

• In medium bowl, mix crust ingredients; reserve 1/4 cup for topping. Press remaining in 13x9-inch pan to make crust. Refrigerate 15 minutes.
• Spread chocolate fudge sauce over crust. Spoon vanilla ice cream over chocolate. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. Top with raspberries; press gently into sherbet. Spread whipped topping on top; top with reserved crumbs. Cover; freeze 6 hours or overnight.
• Let stand at room temperature 10 to 15 minutes before serving.

RASPBERRY DELIGHT

Steps:

• Melt 1/4 cup butter in saucepan, add graham cracker crumbs, reserving 3/4 cup of crumbs for garnish.
• Press mixture into rectangular pan.
• Bake for 10 minutes at 350 F.
• Cool.
• Place contents of two jello boxes in bowl, add 2 1/2 cup hot water.
• Dissolve and add one box of frozen raspberries, or 2 cups of fresh.
• Let set until spreading consistancy (soft gel) then pour over graham crust.
• Dissolve marshmallows in milk over low heat, remove and cool.
• Whip 1 cup whipping cream and fold into cooled marshmallow mixture.
• Blend well.
• Pour over jello section and cover with remaining graham cracker crumbs.
• Chill until ready to serve.

RASPBERRY MARSHMALLOW DELIGHT

Steps:

• Combine crumbs and butter; press into a greased 13-in. x 9-in. baking dish. Bake at 350° for 10 minutes. Cool. , In a large saucepan over medium heat, stir marshmallows and milk until marshmallows are melted. Cool to room temperature. Fold in whipped topping; spread over crust. , In a large saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir to raspberry mixture. Boil for 2 minutes, stirring constantly. Cool to room temperature. Spread over marshmallow layer. , Chill until firm, about 4 hours. Garnish with whipped cream and raspberries if desired.

RASPBERRY DELIGHT

Steps:

• In a large bowl, combine the pretzels, sugar, pecans and butter. Press into an ungreased 13x9-in. baking pan. Bake at 350° for 10 minutes or until lightly browned; cool. , In a large bowl, beat cream cheese and sugar until smooth. Fold in whipped topping; spread over crust. In a large bowl, dissolve gelatin in boiling water. Stir in frozen raspberries until gelatin is almost set. Spread over filling. Chill several hours or overnight.

RASPBERRY PEACH DELIGHT

Steps:

• Arrange cake cubes in a 13-in. x 9-in. dish. , In a small bowl, dissolve gelatin in boiling water; stir in cold water. Pour over cake. Arrange peaches over gelatin. , In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches. Top with whipped topping. Cover and refrigerate for at least 2 hours before cutting.

CHOCOLATE-RASPBERRY DELIGHT PIE

Steps:

• To prepare the filling, in a medium saucepan, whisk together the sugar, cornstarch, and salt. Whisk in the milk and egg yolks until they are well combined. Place the mixture over medium heat, constantly whisking and scraping the sides of the pan. When the cream starts to bubble and thicken, add the butter, 1 tablespoon at a time. When all the butter is mixed in, add the vanilla. Finally, add the chocolate a little at a time, giving each addition of chocolate the chance to melt into the filling before adding more. When the chocolate has smoothly melted and the cream thickens, remove the saucepan from the heat and allow the filling to cool for 15 minutes. Stir in the brownie chunks and chocolate chips.
• To assemble the pie, spread the raspberry jam evenly across the bottom of the pie shell. Pour the cream filling over the raspberry jam, covering it thoroughly. Cover the pie tightly with plastic wrap and refrigerate for at least 3 hours.
• When ready to serve, remove the pie from the refrigerator and remove the plastic wrap. Evenly distribute the chocolate whipped cream across the top of the pie. If you choose, use a pastry bag to pipe the whipped cream or offset spatula to spread it to create a more finished look. Distribute the fresh raspberries across the whipped cream for decoration.
• Chocolate-Raspberry Delight Pie should be served cold. It can be stored in the refrigerator for up to 3 days.

RASPBERRY ICE CREAM DELIGHT

Steps:

• In a large bowl, combine the wafer crumbs, sugar and butter; set aside 1/4 cup. Press the remaining crumb mixture into a 13-in. x 9-in. dish. Cover and freeze 15 minutes. , Place hot fudge topping in a microwave-safe bowl; cover and microwave on high for 15-20 seconds. Spread over crust. , Spoon ice cream over fudge layer. Place spoonfuls of sherbet over ice cream; cut through sherbet with a knife to swirl. Top with raspberries. Spread with whipped topping; sprinkle with reserved crumb mixture. , Cover and freeze for 2-3 hours or overnight. Remove from the freezer 15 minutes before serving.

WHIPPED RASPBERRY DELIGHT

Steps:

• Place cold brew concentrate, milk, red raspberry syrup, chocolate syrup, and frozen whipped topping in a blender. Cover and blend until smooth, about 10 seconds.
• Pour into a glass and enjoy!

RASPBERRY PEACH DELIGHT

Steps:

• 1. Arrange cake cubes in a 13-in. x 9-in. dish.
• 2. Mix gelatin with hot water until dissolved, then add cold water. Mix well and pour immediately over cake cubes.
• 3. Arrange peaches over gelatin.
• 4. In a large bowl, whisk milk and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Spoon over peaches.
• 5. Top with Cool Whip.
• 6. Cover and refrigerate for at least 2 hours before cutting.
• 7. Top with fresh raspberries or peach slices.
• 8. Variations I have tried: Substitute sugar-free strawberry gelatin for the raspberry, use fresh sliced strawberries instead of the peaches, and top the Cool Whip with fresh blueberries for a colorful and delicious Fourth of July dessert.

WHITE CHOCOLATE-RASPBERRY DELIGHT

Steps:

• Process cookies in food processor until fine crumbs form; spoon into medium bowl. Add butter; mix well. Press onto bottom of 13x9-inch pan. Refrigerate until ready to use.
• Beat cream cheese, sugar and 2 Tbsp. milk in large bowl with mixer until blended. Add raspberries; mix well. Gently stir in 2 cups COOL WHIP; spread over crust.
• Beat pudding mixes and 2-1/2 cups milk in bowl with whisk 2 min.; pour over dessert. Let stand 5 min. or until thickened. Cover with remaining COOL WHIP.
• Refrigerate 4 hours or until firm.

CHOCOLATE RASPBERRY DELIGHT

Steps:

• Cut a heart shape from the brownie using a 2 inch cookie cutter. While eating the scraps, spoon whipped topping on a plate and top with yogurt. Delicately drop the brownie on the yogurt and sprinkle with white chocolate curls.

RASPBERRY PRETZEL DELIGHT

Steps:

• 1. Heat oven to 350F. In large bowl, combine all crust (first three items) ingredient; mix well. Press in bottom of ungreased 13x9-inch pan. Bake at 350F for 8 minutes; cool.
• 2. In large mixer bowl, combine condensed milk and water; blend well. Add pudding mix; beat 2 minutes. Refrigerate 5 minutes. Fold in whipped topping. Spread on cooled, baked crust. Refrigerate until filling is firm, about 1 hour.
• 3. Spoon topping over filling. Cover; refrigerate until serving time. Garnish with more whip topping, fresh raspberries and mint leaves, if desired. Store in refrigerator. 16 servings.

FROZEN RASPBERRY DELIGHT

Steps:

• In a large bowl, combine the cookie crumbs, butter and sugar. Press into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes. Carefully spread hot fudge topping over the crust. Spread ice cream evenly over topping. Spread raspberry sherbet over ice cream; swirl gently. Top with whipped topping. Cover and freeze for 8 hours or overnight., Remove from the freezer 10-15 minutes before serving. Garnish with mint and raspberries if desired. Cut into squares.

FROZEN RASPBERRY DELIGHT

Steps:

• To make crust: In medium bowl, combine crushed chocolate wafers, margarine and sugar; mix well.
• Set aside 1/4 C of the mixture and press remaining mixture onto bottom of 9x13-inch pan. Refrigerate for 15 minutes.
• Carefully spread chocolate fudge sauce over crust, using tip of a rounded knife and being careful not to pull up crust.
• Cut slightly softened ice cream into slices and place them over the fudge, cutting pieces to fit.
• Place spoonfuls of sherbet randomly over ice cream and gently swirl into the ice cream.
• If the ice cream mixture starts to get too soft, set pan in freezer until it firms up slightly.
• Top with raspberries, gently pressing them into the ice cream mixture, then cover with whipped topping, bringing it to the edges of the pan.
• Garnish with reserved chocolate crumbs, cover, and freeze 6 hours or overnight.
• Let stand at room temperature about 10 minutes before serving.
• Note: For easy prep, buy a half gallon of ice cream and cut it in half. Freeze one half to use in other desserts. Let the other half soften just enough to cut it into slices. If desired, 1 quart of ice cream can be used. Soften, then evenly spread over fudge.

CHOCOLATE RASPBERRY BROWNIE MOUSSE DELIGHT

Steps:

• FOR BROWNIE:.
• PREHEAT oven to 350º F & grease 9-inch-square baking pan.
• MICROWAVE 1 cup chocolate morsels in small, uncovered, microwave-safe bowl on HIGH (100%) power for 45 seconds; STIR.
• Morsels may retain some of their original shape; if necessary, microwave at additional 10- to 15-second intervals, stirring just until smooth; cool to room temperature.
• COMBINE flour, baking powder and salt in small bowl then beat granulated sugar, butter and vanilla extract in medium mixer bowl until creamy.
• Add eggs to sugar mixture; beat until light and fluffy then beat in melted chocolate.
• Stir in flour mixture until blended then stir in mashed raspberries & spread into prepared baking pan.
• BAKE for 25 to 30 minutes or until wooden pick inserted in center comes out slightly sticky & then cool completely in pan on wire rack.
• FOR RASPBERRY MOUSSE:.
• CHOP remaining morsels into roughly 1/4-inch pieces.
• Beat cream cheese, powdered sugar, vanilla extract and food coloring, if desired, in medium mixer bowl until creamy then fold in mashed raspberries and chopped chocolate morsels.
• BEAT cream in small mixer bowl until stiff peaks form.
• Fold into raspberry cream cheese mixture until blended & then spread mousse over cooled brownie.
• Refrigerate for 1 hour & cut into bars to serve.

RASPBERRY DELIGHT

Steps:

• Melt the ice cream slightly in a large bowl stir occasionally until it's like really thick cream.
• Add the raspberries and fold in carefully. Put in a jelly mold so you can turn it out later. put back into the freezer overnight.
• Turn out onto a serving plate decorate with either fruit or chocolate and immediately put back into the freezer as during your decoration. It will start to melt a bit around the edges.
• Serve and enjoy!

CHOCOLATE RASPBERRY DELIGHT

Steps:

• Melt chips over(not in) hot water(about 1 min). Take off heat,add yogurt, sugar,vanilla & beat 1 min.&refridgerate(can be made 1 day ahead). In 2nd bowl,add cream cheese, splenda, jam & beat 1 minute. Cut each slice of cake in 4 equal horizontal pieces; barely dip ea. in the coffee + sugar mixture (+1 t amaretto, optional),put 2 cuts of first slices of cake dipped in coffee, on bottom of ea. dessert dish, spread 1/4 of cheese mix on the cake,layer with 2 more pieces of cake on top of cream cheese mix, top with 1/4 of chocolate mix, place dollop of 1/4 cool whip on top, drizzle with 3/4 t Hershey syrup. Complete all 4 dessert dishes the same way. Optional:1 strawberry or raspberry embedded on very top of cool whip or to one side as garnish. This is a very forgiving recipe and you may add more of any ingredient, if you don't mind extra calories!

RASPBERRY CREAM DELIGHT

Steps:

• 1. Heat oven to 350 degrees. Grease a 9x13 pan with shortening.
• 2. Break up the cookie dough into the pan and press evenly on the bottom to form crust.
• 3. Bake 12-18 minutes or until golden brown. Immediately sprinkle 1 cup of the baking chips evenly over the crust. ( I have substituted white dipping chocolate and shredded it until crust had a nice layer covering it) I thought this chocolate was much better... Let stand 5 minutes. Spread evenly with back of spoon. Cool completely.
• 4. Stir 1 cup of the raspberries with a fork in a small bowl until broken up and slightly mashed; refrigerate.
• 5. In a large bowl,, beat frosting, cream cheese and lemon extract with electric mixer until well blended. About 5 minutes. Fold in whipped topping and refrigerate.
• 6. Spread mashed raspberries over cooled crust. Place in freezer 15 minutes. Spread frosting mixture over raspberries. Refrigerate until set, about 1 hour.
• 7. To serve, top with raspberry sauce and drizzle with melted white chocolate. Cut into squares. Store in the refrigerator.
• 8. RASPBERRY SAUCE: In a saucepan, combine raspberries, 1 3/4 cup water and sugar. Bring to a boil. Reduce heat; simmer, uncovered, for 30 minutes.
• 9. Mash raspberry mixture and strain through a fine sieve into a 2-cup measuring cup; discard seeds. Add water if needed to make 2 cups puree. Return to saucepan.
• 10. Combine cornstarch and remaining water until smooth, gradually stir into raspberry mixture. Bring to a boil over medium heat, stirring constantly. Cook and stir 1 minute longer. Remove from heat; cool. Store in refrigerator. I put mine in a covered mason pint jar. Makes 2 cups.
• 11. WHITE CHOCOLATE DRIZZLE In a small resealable freezer plastic bag, place 1 cup white chocolate chips or dipping chocolate cut up or grated and the oil; seal bag.
• 12. Microwave on high 1 minute. Squeeze bag to mix; microwave in 10 second increments, squeezing after each interval, until chips are melted and smooth. Cut small hole in one bottom of bag; squeeze bag to drizzle mixture over top of the dessert. Cut into squares. Refrigerate.

RASPBERRY PEAR DELIGHT

Steps:

• In a blender or food processor, puree raspberries; strain seeds. , Pour onto four dessert plates. Top with pears and sorbet. Drizzle with hot fudge topping. Sprinkle with fresh berries and mint if desired.