Creamy Raspberry Graham Tarts 2 In 1 Food

CREAMY RASPBERRY GRAHAM FROZEN SANDWICHES

Steps:

• Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until ice is completely melted and gelatin is slightly thickened.
• Whisk in COOL WHIP until blended. Stir raspberries into gelatin mixture. Refrigerate 20 min. or until mixture is thick enough to mound.
• Spoon 1/4 cup of the gelatin mixture onto each of 24 graham squares. Cover with remaining graham squares to make 24 sandwiches. Freeze 2 hours or until firm. Wrap individually in plastic wrap; place in freezer-weight resealable plastic bag. Store in freezer up to 2 months. Let stand 10 min. at room temperature before serving.

RASPBERRY CREAM TARTS

Steps:

• In a small wide-bottom bowl, sprinkle gelatin over 1 tablespoon milk; let stand for 2 minutes. In a small saucepan, combine sugar, flour and salt. Gradually whisk in remaining milk until smooth. Cook and stir over medium-high heat until thickened and bubbly. Reduce heat; cook and stir 2 minutes longer. Remove from the heat. , Stir a small amount of hot filling into egg yolk; return all to the pan, stirring constantly. Bring to a gentle boil; cook and stir 2 minutes longer. Remove from the heat. Stir a small amount of hot liquid into gelatin mixture. Stir until gelatin is dissolved; return to pan. Gently stir in extract. Cover and cool to room temperature without stirring, about 30 minutes. , For crust, in a small bowl, combine flour, sugar and salt; blend in butter with a wooden spoon until smooth. Press onto the bottom and up the sides of two 4-in. tart pans with removable bottoms coated with cooking spray. , Bake at 375° for 12-15 minutes or until golden brown. Cool on a wire rack. , In a small bowl, beat cream until it begins to thicken. Add confectioners' sugar; beat until soft peaks form. Fold into filling mixture. Spoon into tart shells. Cover and chill for at least 1 hour. Top with raspberries.

RASPBERRY CREAM TART

Steps:

• To prepare crust, process graham wafers in a food processor, using an on/off motion, until coarse crumbs form. There should be 1 cup crumbs.
• Add brown sugar and butter and process just until combined.
• Press crumb mixture evenly onto bottom and up sides of a 9 inch tart pan with a removable bottom. Bake at 375ºF for 8 minutes.
• Cool completely on a rack.
• To prepare filling, use medium speed of an electric mixer and beat cream cheese and sugar until smooth. Beat in sour cream, lemon juice and vanilla just until blended.
• Spread filling in cooled crust.
• Cover and refrigerate for at least 4 hours or up to 24 hours. Arrange raspberries over filling. Melt jam over low heat; cool slightly. Drizzle over top.

EASY RASPBERRY CREAM TART

Steps:

• Press cookie dough slices into bottom and fluted sides of a greased 11" tart pan with removable bottom, do not prick; bake 20 minute at 350.
• In a small mixing bowl, beat cream cheese on high for 30 seconds, add 1/4 Celsius sugar, egg, lemon zest, juice and vanilla, beat until combined.
• Pour cheese mixture over warm crust, spread evenly.
• Place raspberries in a single layer on top of cheese mixture, sprinkle with 2 teaspoons sugar.
• Bake 15-17 min or until cheese mixture is set; transfer to a wire rack, let cool 30 minute before serving.
• Just before serving sprinkle with powdered sugar & garnish with additional fresh berries, if you like.

RASPBERRY TORTE WITH GRAHAM CRACKER CRUST

Steps:

• Combine graham cracker crumbs and melted oleo.
• Put in greased 13x9 inch pan.
• Beat 2 eggs with sugar with mixer until well blended.
• Add two more eggs and cream cheese and beat well.
• Pour on top of crust.
• Bake at 350 degrees for 20-30 minutes.
• Cool on wire rack.
• While this is cooling combine water, corn starch, sugar, and raspberries in saucepan.
• Bring to a boil on medium-high heat.
• Cook until thickened.
• Cool and add half package of reserved raspberries.
• Pour over cooled filling and refrigerate covered.
• Top with Reddi-Wip when serving.

CREAMY RASPBERRY TARTS

Steps:

• Combine 1 tablespoon brown sugar, cinnamon, and nutmeg, stir and set aside.
• Cut rounds from each tortilla, using a 3 1/2 inch biscuit cutter, discard excess.
• Brush both sides or tortillas with warm water.
• Coat top side of each round with cooking spray, sprinkle with brown sugar mixture.
• Press each tortilla into a muffin cup.
• Bake at 350 degrees for 14 minutes.
• Cool in pan on a wire rack.
• Remove from pan, and set aside.
• Rinse berries, drain and set aside.
• Combine cream cheese, almond extract and remaining 2 teaspoons brown sugar in a small bowl, stir well.
• Spoon cream cheese mixture evenly into each taret shell, and top with raspberries.

RASPBERRY SOUR CREAM TART

Steps:

• Make crust:
• Preheat oven to 375°F. Grind crackers and sugar in processor until coarse crumbs form. Add butter and process until crumbs are evenly moistened. Press crumb mixture firmly onto bottom and up sides of 9-inch-diameter tart pan with removable bottom. Bake until crust is firm to touch, about 8 minutes. Cool crust on rack.
• Make filling and topping:
• Using electric mixer, beat cream cheese and sugar in medium bowl until smooth. Beat in sour cream, lemon juice and vanilla. Spread filling in cooled crust. Chill until firm, at least 4 hours. (Can be made 1 day ahead. Cover; keep chilled.)
• Arrange berries over filling. Whisk jam in small bowl to loose consistency. Drizzle over berries. Serve immediately or chill up to 3 hours.