RASPBERRY DESSERT
Fresh Raspberry Jello Dessert is an easy, no-bake recipe that has been in my family for decades! It's a summer favorite made with layers of crushed Nilla Wafer crumbs, creamy filling, a sweet and tart raspberry jello layer with fresh raspberries, and freshly whipped cream on top!
Provided by Amy Nash
Categories Dessert
Time 4h15m
Number Of Ingredients 8
Steps:
- Prepare the jello by heating 2 cups of water in the microwave for 4-5 minutes until boiling. Stir in the powdered gelatin until dissolved, then add the remaining 2 cups of cold water and stir. Place in the fridge for 30-60 minutes until thickened and syrupy.
- Crush the Nilla Wafers into fine crumbs using a food processor, blender, or by hand with a rolling pin and heavy duty ziploc bag. Set aside 1/2 cup of the crumbs and pat the remaining crumbs into the bottom of a 9x13-inch pan.
- Whisk 1 and 1/2 cups of the powdered sugar, melted butter, and 1/4 cup of the cream in a medium bowl until thick but drizzly. If the mixture is too thick to drizzle add a little additional cream, one tablespoon at a time. Drizzle this over the Nilla Wafer crumbs. It's okay for some of the crumbs to peek through and there is no need to spread the creamy layer to the edges.
- Sprinkle the raspberries evenly over the creamy layer, reserving your best looking raspberries for decorating the top of the dessert when it's done.
- Pour the syrupy, cooled jello over the raspberries, then place in the fridge for 2-3 hours until completely set.
- Make the whipped cream by combining the remaining 1 and 1/2 cups of heavy cream with the remaining 1/4 cup of powdered sugar and vanilla extract in a large bowl. Use a stand mixer fitted with a whisk attachment or a hand mixer to beat the cream until stiff peaks form, taking care not to overbeat it. Spread in an even layer on top of the set jello.
- Sprinkle the reserved Nilla Wafer crumbs over the whipped cream, then decorate with the reserved raspberries. Slice into squares and serve.
Nutrition Facts : Calories 303 kcal, Carbohydrate 40 g, Protein 3 g, Fat 15 g, SaturatedFat 8 g, Cholesterol 43 mg, Sodium 161 mg, Fiber 3 g, Sugar 28 g, TransFat 1 g, UnsaturatedFat 6 g, ServingSize 1 serving
CREAMY RASPBERRY DESSERT
Do-ahead and delicious, this dessert is a favorite because of its pretty color, creamy texture and terrific flavor. A light, no-bake filling makes it easy. Try garnishing with fresh berries and sprigs of mint. -Julianne Johnson, Grove City, Minnesota
Provided by Taste of Home
Categories Desserts
Time 20m
Yield 10 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool. , Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes. , Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. , Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. , Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.
Nutrition Facts : Calories 305 calories, Fat 22g fat (13g saturated fat), Cholesterol 70mg cholesterol, Sodium 175mg sodium, Carbohydrate 24g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
HEAVENLY RASPBERRY DESSERT
Light-tasting and delicious! My mother's famous dessert recipe has completed many holiday meals and makes a stunning summery cake. This works beautifully with strawberries as well.
Provided by Jody
Categories Desserts Fruit Dessert Recipes Raspberry Dessert Recipes
Time 2h30m
Yield 10
Number Of Ingredients 5
Steps:
- Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
- Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
- Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
- Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
- To remove from pan, center a serving plate over tube pan; invert.
Nutrition Facts : Calories 356.8 calories, Carbohydrate 46.6 g, Cholesterol 65.2 mg, Fat 18 g, Fiber 2.4 g, Protein 4.8 g, SaturatedFat 11 g, Sodium 335.2 mg, Sugar 23.8 g
CREAMY RASPBERRY JELL-O DESSERT
When you're entertaining a crowd, a luscious but quick-to-make dessert is a must. To try: this creamy JELL-O dessert topped with fresh raspberries.
Provided by My Food and Family
Categories Home
Time 4h10m
Yield 12 servings
Number Of Ingredients 4
Steps:
- Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Stir in milk.
- Pour into 9-inch round pan sprayed with cooking spray.
- Refrigerate 4 hours or until firm. Unmold onto plate before serving. Top with raspberries.
Nutrition Facts : Calories 110, Fat 2.5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 10 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 3 g
RASPBERRY JELLO PRETZEL DESSERT
Make and share this Raspberry Jello Pretzel Dessert recipe from Food.com.
Provided by poohstixx
Categories Gelatin
Time 40m
Yield 1 9x13 pan, 12 serving(s)
Number Of Ingredients 9
Steps:
- Melt the Jell-O in the boiling water and stir in the frozen raspberries. Chill this mixture in the refridgerator until cool and starting to firm up.
- Mix the crushed pretzels with the butter and 3 tablespoons of sugar. Press the pretzel mixture onto the bottom of a 9x13 baking pan. Bake at 400 degrees Ferenheit for 10 minutes. Cool.
- Blend the cream cheese, cup of sugar and Cool Whip with a hand mixer. Spread the cream cheese mixture on top of the cooled pretzel crust.
- Spead the firming jello mixture on top of the cream cheese mixture.
- Refridgerate to settle firming and serve chilled.
QUICK AND EASY RASPBERRY DESSERT
Get a cool treat in minutes with our Quick and Easy Raspberry Dessert recipe! Raspberries, gelatin and whipped topping make up this easy raspberry dessert.
Provided by My Food and Family
Categories Home
Time 25m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add raspberries; stir until gelatin starts to thicken.
- Pour 1/2 cup gelatin mixture into separate medium bowl. Add COOL WHIP; whisk just until blended. Spoon into dessert cups; top with remaining gelatin mixture.
- Refrigerate 15 min. or until firm.
Nutrition Facts : Calories 160, Fat 4 g, SaturatedFat 3 g, TransFat 0 g, Cholesterol 0 mg, Sodium 80 mg, Carbohydrate 0 g, Fiber 5 g, Sugar 0 g, Protein 3 g
RASPBERRY CREAM GELATIN
From Marguerite Shaeffer comes this pretty pink gelatin mold bursting with raspberry flavor. "If you like, garnish it with more berries and a dollop of light whipped topping," she urges from her Sewell, New Jersey kitchen.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 10 servings.
Number Of Ingredients 5
Steps:
- Drain raspberries, reserving syrup; set berries aside. In a bowl, dissolve gelatin in boiling water. Stir in the lemon juice and reserved raspberry syrup. Refrigerate until partially set. Add milk. Beat on high speed until thickened, about 4 minutes. Fold in reserved raspberries. Pour into a 2-qt. bowl. Refrigerate until set.
Nutrition Facts : Calories 72 calories, Fat 0 fat (0 saturated fat), Cholesterol 1mg cholesterol, Sodium 36mg sodium, Carbohydrate 17g carbohydrate, Fiber 1g fiber), Protein 2g protein.
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- Mix the contents of one of the gelatin boxes with one cup of boiling water and stir to dissolve. Add one cup of cold water and stir. Divide the gelatin evenly among the dessert dishes, about 3-3.5 ounces per dish. Place in the refrigerator for 2-2.5 hours, enough time for the gelatin to solidify as you will be adding another layer on top.
- For the second box of gelatin, add powder to one cup of boiling water and stir to dissolve. Combine the gelatin mixture and the cream cheese in a blender or food processor and pulse to combine. Add 1/2 cup of cold water, pulse to combine, then add half of the whipping topping. Pulse everything together until smooth and pour on top of the gelatin in the 6 dessert dishes.
- Chill in the refrigerator until firm then top off with remaining whipped topping. You can serve as is or garnish with a few sprinkles or even some fresh raspberries!
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