Razzle Dazzle Raspberry Pie Food

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

Steps:

• Blend 6 oz. fresh raspberries (about 1½ cups) and 1 cup sherry vinegar in a blender on low speed just to smash berries, about 5 seconds. Pour into a resealable container and let sit at room temperature at least 4 hours or up to overnight.
• Strain raspberry mixture through a fine-mesh sieve into another airtight container (you should have about 1 cup). Cover and chill until ready to use. Do ahead: Raspberry vinegar can be made 1 month ahead. Keep chilled.
• Fill a glass about two thirds full with crushed, cracked, or pebble ice. Add 1½ oz. chilled club soda.
• Combine 1½ oz. fresh pineapple juice, ½ oz. fresh lemon juice, ½ oz. simple syrup, and ½ oz. raspberry vinegar in a cocktail shaker. Fill shaker with ice, cover, and shake until just chilled, about 5 seconds.
• Strain into prepared glass and stir to combine. Mound crushed ice to form a rounded peak on top. Top with orange half-moon and lightly crushed raspberries (if using).