Dessert Recipes

Frozen Raspberry Dessert

Serve this sweetheart of a dessert, with a speedy crushed-cookie crust and orange liqueur and frozen raspberry cream filling.

Frozen Raspberry Dessert

Prep: 15 min | Total: 3 hr 10 min | Yield: 12 servings



  • 1 cup (28 wafers) crushed vanilla wafers
  • 1/2 cup finely chopped blanched almonds or macadamia nuts
  • 1/4 cup butter or margarine, melted


  • 1 (14 ounce) can sweetened condensed milk
  • 3 tablespoons lemon juice
  • 3 tablespoons orange-flavored liqueur or orange juice
  • 1 (10 ounce) package frozen raspberries with syrup, thawed
  • 1 cup whipping cream, whipped
  • 2 drops red food color
  • Sweetened whipped cream, if desired
  • Chocolate hearts, if desired


  1. Heat oven to 375 degrees F.


  1. In a small bowl, mix ingredients. Press firmly in bottom of an ungreased 8 inch springform pan.
  2. Bake for 8 to 10 minutes.
  3. Cool completely, about 30 minutes.


  1. In a large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric mixer on medium speed until smooth.
  2. Add raspberries; beat on low speed until well blended.
  3. Fold in whipped cream and red food color.
  4. Pour over crust.
  5. Freeze for at least 2 hours or until firm.
  6. Just before serving, let stand at room temperature for about 15 minutes.
  7. Garnish with sweetened whipped cream and chocolate hearts.
  8. Store dessert in the freezer.

Chocolate Hearts

  1. Draw a 1 inch heart on paper; cover with a piece of waxed paper.
  2. In small bowl, combine 1/4 cup semi-sweet chocolate chips and 1 teaspoon shortening. Microwave on Medium for 30 seconds to 1 minute to melt; stir.
  3. Place melted chocolate in small plastic bag; snip one corner to make very small opening.
  4. Pipe chocolate in heart shape, tracing pattern.
  5. Refrigerate until set.
  6. Remove from waxed paper.
  7. Hearts can be covered and frozen until ready to use.


Make this heavenly dessert up to 1 week before your party. After it is frozen, cover it tightly with foil.


Per serving: Calories 300 (Calories from Fat 160), Total Fat 18g (Saturated Fat 9g, Trans Fat 1/2g), Cholesterol 45mg; Total Carbohydrate 32g (Dietary Fiber 2g, Sugars 27g), Protein 4g

Percent Daily Value*: Vitamin A 8%; Vitamin C 10%; Calcium 10%; Iron 4%

Exchanges: 1 Starch; 1 Other Carbohydrate; 3 1/2 Fat; Carbohydrate Choices: 2

* Percent Daily Values are based on a 2,000 calorie diet.


Recipe and photo used with permission from: Betty Crocker Kitchens

Follow Us

God's Rainbow - Noahic Covenant