Razzle Dazzle Raspberry Parfait Food

RASPBERRY PARFAITS

Steps:

• In a small bowl, beat cream cheese and jam until smooth. Fold in 1/4 cup whipped topping., Place 2 tablespoons raspberries in each of two small parfait glasses or dessert dishes; layer with cream cheese mixture and remaining berries. Top with remaining whipped topping. Refrigerate until serving.

RAZZLE DAZZLE RASPBERRY PARFAIT

Steps:

• In blender, sprinkle unflavored gelatin over cold milk; let stand 3-4 minutes.
• Add hot milk and process at low speed until gelatin is completely dissolved, about 4 minutes.
• Add sugar and vanilla; process at high speed until blended.
• Add raspberries, a few at a time, and process until thoroughly blended.
• Into each of 6 dessert glasses, spoon about 1/3 cup mixture; set aside.
• Fold Cool Whip into remaining blender mixture, then evenly spoon onto raspberry layer in glasses.
• Chill until set.
• Garnish, if desired, with additional Cool Whip.
• For a Tangy Razzle Dazzle Raspberry Parfait, add 1 teaspoon lemon juice with the vanilla extract.

RAZZLE DAZZLE RASPBERRY PIE

Steps:

• Whisk together Marshmallow Creme and whipped topping until well blended, making sure that the mixture is smooth.
• Stir in yogurt until well blended.
• Mix sherbet in a separate bowl until soft and creamy.
• Mix the sherbet with the marshmallow mixture and pour into prepared crust.
• Freeze until firm.
• Garnish with fresh raspberries and serve.

RAZZLE RASPBERRY OATMEAL COOKIE BARS

Steps:

• Preheat oven to 350°. Line an 8 x 8 inch square pan with foil and spray with nonstick.
• Combine all ingredients except for the preserves.
• Press most- but not all of the oat mixture into the pan.
• Spread the preserves almost to the edge of the oat mixture.
• Sprinkle the remainder of the oat mixture on top of the preserves.
• Bake for 35 to 40 minutes.

RAZZLE-DAZZLE RASPBERRY SHAKE

Steps:

• In a blender container, blend apricot nectar, lemonade, and ice cream until smooth.
• Add berries and ice cubes, blend again.
• Garnnish with a berry.