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Results 11 - 20 of 38 for fresh raspberry desserts
Heat oven to 325 degrees. Lightly spoon flour into measuring cup; level off. In large bowl, combine flour and brown sugar; mix well. Using ...
Mix nilla wafers, brown sugar and butter and press into a buttered 13 x 9 inch dish. In a large bowl, cream sugar, lemon juice, softened ...
Combine pretzels, 3 tablespoons sugar and butter. Press into a 9x13 pan. Bake at 350 degrees for 10 minutes; cool. Blend cream cheese and 1 ...
In a saucepan, bring peaches, raspberries, sugar and water to a boil. Reduce heat and simmer 5 minutes. Chill, if desired. Serve over ice ...
Preheat oven to 400°F. Mix pretzels, melted butter and the 3 Tbsp. of sugar together. Pat down flat in 9 x 13 inch pan. Bake in ...
In a bowl, combine gelatin and water. Stir until gelatin is dissolved. Fold in raspberries. Refrigerate for 1 hour or until syrupy. In a ...
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 ...
Drain apricots. Reserve syrup. In double boiler, mix gelatin with sugar. Add 1 cup reserved syrup. Cook over simmering water until gelatin ...
Stir gelatin with water until dissolved. Add undrained pineapple and undrained blueberries. Pour into a 9x13" dish and chill until ...
Spread the oatmeal on a cookie sheet and toast in a 375 degree oven for 15 to 20 minutes. Shake the pan occasionally to make sure the ...
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