RASPBERRY DESSERT
:) This would be even better with fresh raspberries since the frozen tend to get mushy when they thaw out. You could make the raspberry sauce thicker by adding just 3/4 cup water to the Danish dessert.
Provided by sweetcakes
Categories Gelatin
Time 1h
Yield 16 serving(s)
Number Of Ingredients 13
Steps:
- Crust:.
- Combine and press in 9x12"pan. Bake 10 minutes at 300*.
- Filling:.
- Combine jello and boiling water per jello box directions and instead of adding cold water add lemon juice; set aside after dissolved to cool in the refrigerator.
- When it starts to thicken, beat until fluffy.
- In another bowl beat sugar, vanilla and cream cheese. Beat into thickened jello.
- Beat heavy cream and fold into mixture. (It should make about 2 cups of whipped cream.) Pour on crust and chill until set.
- Topping:.
- Add enough water to reserved raspberry juice to make 2 cups; add to danish dessert. Mix and bring to a boil, stirring constantly. Boil 1 minute; cool. Add whole raspberries and pour over jello layer. Chill. Top with whipped cream.
Nutrition Facts : Calories 302.6, Fat 18.4, SaturatedFat 9.2, Cholesterol 45.5, Sodium 138.3, Carbohydrate 33.5, Fiber 2.2, Sugar 27.2, Protein 3
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