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Hello, foodies…
I can’t believe Wednesday is our last "Oh Christmas Treat" recipe. That means July is almost over! Summer is flying…as it always seems to do! I’ll tell you all about the August theme on In the Kitchen with David(R) in my Friday blog, but I’ll just give you a little hint today: it’s time to go back to school. But you’re going to LOVE the lessons.
Without further ado, here is our last recipe for the month of July…my Raspberry Icebox Pie. Serve now, serve during the holidays. You’ll please your guests either way.
Serves 10-12
This recipe is prepared with the KitchenAid 4.5-Qt 300-Watt Tilt-Head Stand Mixer with Flex Edge (K41789).
Go to David's Recipe Item Page for the full list of items that David has used in his recipes.
Ingredients:
Preparation:
I love no-bake recipes, don’t you? They’re perfect for the summertime when you don’t even want to think about touching your oven. But they’re also nice during the holidays when your oven is tied up with the rest of the meal. When you’re ready to slice this pie, dip your knife in hot water after cutting each slice. Not only will the heat of the blade make it easier to cut the next piece, but you’ll also get those bold layers of red and white.
I’ll see you Wednesday for In the Kitchen with David at 8pm ET.
Keep it flavorful!
—David
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