Recipes

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Raspberry Cream Cocktail 

Sip your dessert this Valentine’s day. Mix up a quick and easy raspberry cream cocktail. Cheers to a yummy dessert beverage!

Servings 1 cocktail

Ingredients

• raspberries
• 1.5 oz vodka raspberry-flavored
• 1 oz coffee liqueur
• 1 oz Irish cream liqueur
• 1 splash heavy cream

Instructions

• Combine liquid ingredients in a glass with ice then stir. Garnish with fresh raspberries then serve immediately.

Notes

Ditch the ice and add a little coffee for a hot Valentine cocktail.

Nutrition

Calories: 311kcal | Carbohydrates: 21g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 23mg | Sodium: 31mg | Potassium: 44mg | Fiber: 1g | Sugar: 19g

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Raspberry Cream Dream Bars

 PREP TIME: 30 minutes 

 TOTAL TIME: 7 hours 

Raspberry Cream Dream Bars - Cool off in the heat of summer with this easy no bake dessert recipe. A Nilla Wafer Cookie crust, sweet vanilla cheesecake layer topped with a creamy raspberry jello layer, it will remind you of eating your favorite treat off the ice cream truck.

Equipment

• Mixer 
• Mixing bowls 
• parchment paper
• 8 X 8-inch cake pan

Ingredients

  

• 8 ounces Cool Whip or 1 recipe of my Stabilized Whipped Cream divided

Nilla Wafer Crust

• 1 ½ cups Nilla Wafer Cookie Crumbs about 45 cookies
• 5 tablespoons unsalted butter

Raspberry Cream Layer

• 3 ounce package red raspberry jello can use blue raspberry if you'd prefer.
• 3/4 cup boiling water
• 3/4 cup cold water
• 8 ounces cream cheese room temperature
• 1 teaspoon raspberry extract
• 8 drops red food coloring or blue if using blue raspberry
• 2 cups Cool Whip

Cheesecake Layer

• 8 ounces cream cheese room temperature
• 1 cup powdered sugar
• 1 teaspoon pure vanilla extract
• 1 cup Cool Whip
• additional Cool Whip, my Stabilized Whipped Cream or can whipped cream for serving if desired
• fresh raspberries for serving if desired

Instructions

Nilla Wafer Crust

• Line an 8 X 8-inch baking pan with parchment, so that you can easily remove the bars to evenly slice and serve.
• In a medium bowl, melt the 5 tablespoons of butter in a microwave for about 30 seconds. Stir and melt for another 5-10 seconds, if necessary.
• In a food processor, pulse the Nilla Wafers until they are fine crumbs. Add the cookie crumbs to the melted butter and mix with a rubber spatula until all is well incorporated.
• Pour into the prepared baking pan and spread, pressing down to create an even crust. Place pan into the freezer while preparing the rest of the recipe, a minimum of 30 minutes.

Raspberry Gelatin

• Into a 2-cup measuring glass, mix the raspberry gelatin with 3/4 cup boiling water. Stir until dissolved. Add the 3/4 cup cold water and stir. Place into refrigerator until completely cooled, but not set - about 10 minutes.

Raspberry Cream Layer

• In a mixing bowl, beat 8 ounces of the cream cheese with the raspberry extract and red food coloring.
• Slowly pour in the chilled gelatin mix while mixing everything together. Once completely smooth, place into refrigerator to chill and thicken for one hour. *See Note.

Cheesecake Layer

• In a mixing bowl, beat another 8 ounces of cream cheese, the confectioners' sugar, and vanilla together until smooth and creamy. With a rubber spatula, fold in one cup of the Cool Whip.
• Place dollops of cheesecake mixture onto the frozen crust and with an offset spatula, spread to form an even layer.
• With a rubber spatula, fold the remaining Cool Whip (about 2 cups) into the chilled raspberry cream mixture, combining until evenly distributed and smooth.
• Gently pour the raspberry cream onto the cheesecake layer and spread evenly with an offset spatula.
• Place into the refrigerator overnight or for a minimum of 6 hours
• When slicing, remove the bars from the entire pan by lifting them out in the parchment. Run a large knife under hot water, dry off, and then slice through the bars, repeating with each cut. This will help make clean cuts.
• Serve with dollops of additional Cool Whip of my Stabilized Whipped Cream and fresh raspberries.

Notes

Use the amounts of water in this recipe required to mix the raspberry gelatin. DO NOT use the amounts listed in the box instructions. We want a more stable gelatin and less of it. If raspberry cream mixture is left in the refrigerator for more than one hour, the gelatin will harden and form. This isn't an issue unless you want a completely creamy layer for the top with NO raspberry or red gelatin specks. 

Nutrition

Serving: 1g | Calories: 477kcal | Carbohydrates: 50g | Protein: 6g | Fat: 29g | Saturated Fat: 16g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 319mg | Potassium: 143mg | Fiber: 1g | Sugar: 37g | Vitamin A: 959IU | Calcium: 107mg | Iron: 1mg

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[ChiliPepper]

FROZEN CUSTARD FRUIT DRINK

Ready In: 35 minutes
Ingredients: 6
Yields: 1 batch
Serves: 12-15

INGREDIENTS

1 (6 ounce) can frozen orange juice
1 (6 ounce) can frozen lemonade
1 (6 ounce) can frozen limeade concentrate
1 (46 ounce) can pineapple juice
1 cup sugar
9 (6 ounce) cans water

DIRECTIONS

Let the frozen concentrates set on the counter for 1/2 hour before mixing.

Mix all ingredients in a big bowl.

Chill and serve over crushed ice.

Enjoy.

"I grew up drinking Fruit Drinks from Frozen Custard in my home town. I found the recipe in my Mother in laws recipe box. This does taste very similar to the original recipe.
Serve chilled over crushed ice to taste like their drink. Makes a gallon and 1/2."

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