1 - 10 of 36 for fresh raspberry desserts

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Cook until thick. Add 1 teaspoon vanilla. Cool. Make a graham cracker crust and put in a 8 x 12 x 2 inch pan. Whip 1 cup cream. Add 2 tablespoons ...

Heat oven to ... time. Spoon over crumbs. Put 1 quart fresh raspberries or other fruit on next. Top with Cool Whip and remaining crumbs. Keep refrigerated.

Tear angel food ... Cool Whip to pudding and mix. Pour pudding mixture over the cake. Arrange desired fresh fruits on top of pudding mixture. Refrigerate.

Mix and pat ... Add water to dessert mix. Cook until ... Chill well. Serve with whipped cream on top. May use other flavored Junket according to fruit used.

Preparation: Easy. Cost: ... if used. Rinse fresh berries carefully. Set ... more seconds. Add raspberry mixture. Whip cream. ... sherry or other dessert wine, if desired. ... forms. Remove paper cups.

Drain apricots. Reserve syrup. In double boiler, mix gelatin with sugar. Add 1 cup reserved syrup. Cook over simmering water until gelatin dissolves; ...

Place rhubarb in a greased 13 x 9 x 2-inch baking dish. Sprinkle with the gelatin, sugar and cake mix. Pour water evenly over dry ingredients; ...

Thaw frozen berries, if used. Rinse fresh berries carefully. Set ... seconds. Add to raspberry mixture. Whip cream. ... serving bowls. Freeze for 2 to 3 hours.

Stir gelatin with water until dissolved. Add undrained pineapple and undrained blueberries. Pour into a 9x13" dish and chill until congealed. Soften ...

Mix Jello and water, cool until syrupy. Fold in ice cream, softened, add raspberries and juice. Cut up cake in small pieces, place in large 13"x9" ...

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