Best 20 Raspberry Dessert Recipes

HEAVENLY RASPBERRY DESSERT

Steps:

• Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
• Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
• Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
• Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
• To remove from pan, center a serving plate over tube pan; invert.

RASPBERRY BROWNIE DESSERT

Steps:

• Prepare and bake brownies according to package directions, using a greased 13x9-in. baking pan. Cool completely on a wire rack. , In a small bowl, combine 1 cup cream and pudding mix; stir for 2 minutes or until very thick. In a small bowl, beat remaining cream until stiff peaks form; fold into pudding. Carefully spread over brownies; top with pie filling. Cover and refrigerate for at least 2 hours before cutting.

CREAMY RASPBERRY DESSERT

Steps:

• In a large bowl, combine the crumbs, 3 tablespoons sugar and butter. Press onto the bottom of a 9-in. springform pan. Bake at 350° for 10 minutes. Cool. , Meanwhile, for filling, drain raspberries, reserving the juice. Set berries aside. In a small saucepan, combine the juice, cold water and gelatin. Let stand for 5 minutes. , Cook and stir over low heat until gelatin is dissolved. Remove from the heat; cool for 10 minutes. , In a small bowl, beat cream cheese and sugar until smooth. Add berries and gelatin mixture; beat on low until thoroughly blended. Chill until partially set. Watch carefully, as mixture will set up quickly. , Gently fold in whipped cream. Spoon into the crust. Chill for 6 hours or overnight. , Just before serving, run knife around edge of pan to loosen. Remove sides of pan. Top with fresh raspberries and mint.

RASPBERRY SWIRL FROZEN DESSERT

Steps:

• In a small bowl, combine the cracker crumbs, butter and sugar. Press into an 11x7-in. dish coated with cooking spray. Cover and refrigerate for at least 15 minutes., Meanwhile, for filling, in a small heavy saucepan, combine the egg yolks, 1/4 cup water, 1/2 cup sugar and salt. Cook and stir over low heat until mixture reaches 160° or is thick enough to coat the back of a metal spoon. Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Set aside., In a small heavy saucepan over low heat, combine the egg whites, cream of tartar and remaining water and sugar. With a portable mixer, beat on low speed until mixture reaches 160°. Transfer to a small bowl; beat on high until soft peaks form. , In a large bowl, beat cream cheese until smooth. Gradually beat in egg yolk mixture. Fold in whipped topping, then egg white mixture. Drain raspberries, reserving 3 tablespoons juice. In a small bowl, crush half of berries with 1 tablespoon juice. Set remaining berries and juice aside., Spread a third of cream cheese mixture over crust; spoon half of crushed berry mixture over the top. Repeat layers. Cut through with a knife to swirl raspberries., Top with remaining cream cheese mixture. Sprinkle with reserved berries and drizzle with remaining juice. Cover and freeze for 5 hours or until firm. Remove from the freezer 15 minutes before cutting.

RASPBERRY NAPOLEONS DESSERT

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line 2 baking sheets with parchment paper.
• Roll out 1 puff pastry sheet on a floured work surface until it is 1/4-inch thick. Cut into 16 squares. Transfer to a baking sheet and prick all over with a fork. Repeat with remaining puff pastry sheet.
• Bake in the preheated oven until lightly browned on the top and bottom, 10 to 15 minutes. Let cool, about 10 minutes.
• Combine cream cheese, white sugar, heavy cream, and lemon zest in a bowl. Mix by hand until smooth and glossy. Dollop cream cheese mixture over 16 squares. Spread out cream cheese mixture and cover with raspberries. Top with the remaining puff pastry squares and dust with confectioners' sugar.

CRANBERRY-RASPBERRY DESSERT SAUCE

Steps:

• Stir the orange juice and sugar together in a pan over medium heat. Add the cranberries and bring to a boil. Cook and stir until the cranberries burst. Stir in the raspberries; reduce heat and simmer 10 to 15 minutes. Refrigerate or serve warm.

RASPBERRY-GLAZED DOUBLE CHOCOLATE DESSERT

Steps:

• Heat oven to 400°F. Spray 9-inch springform pan with cooking spray. In medium saucepan, melt semisweet chocolate and 1 cup butter over medium-low heat, stirring constantly until smooth. Cool 35 minutes or until completely cooled.
• Beat eggs in small bowl with electric mixer on high speed 5 minutes or until light and lemon colored. Fold cooled chocolate into eggs until well blended. Pour into pan.
• Bake 15 minutes. Dessert will be soft in center. Cool completely in pan on cooling rack, about 1 hour 30 minutes. Refrigerate 1 hour 30 minutes or until firm.
• Meanwhile, place white chocolate baking bars in small bowl. In small saucepan, bring 1/2 cup whipping cream and 1 tablespoon butter just to a boil. Pour over chocolate; stir until smooth. Cool completely, about 5 minutes. Refrigerate 1 hour or until chilled.
• Place strainer over small saucepan; pour raspberries into strainer. Press mixture with back of spoon through strainer to remove seeds; discard seeds. Stir in cornstarch. Cook over medium heat until mixture boils and thickens, stirring constantly. Cool 30 minutes or until completely cooled.
• Spread white chocolate ganache on top of cooled dessert. Spread raspberry glaze over ganache. Refrigerate 30 minutes; serve or refrigerate until serving time.
• To serve, let dessert stand at room temperature for 1 hour. In medium bowl, beat 1 cup whipping cream until stiff peaks form. Spoon whipped cream into pastry bag with large star tip. Pipe cream onto edge of dessert. Garnish with fresh raspberries.

RASPBERRY ICEBOX DESSERT

Steps:

• In a large bowl, combine the gelatin and water; stir until gelatin and water; stir until gelatin is dissolved. Fold in the raspberries. Refrigerate for 1 hour or until syrupy., In a small bowl, combine the cracker crumbs, brown sugar and butter. Press into a greased 13-in. x 9-in. dish. , In a large bowl, whisk milk and pudding mix on for 2 minutes. Let stand for 2 minutes or until soft-set., In another bowl, beat cream cheese until smooth. Gradually add pudding. Spread over crust. Spoon gelatin mixture over the top. Chill until set. Refrigerate leftovers.

GERMAN RASPBERRY-MERINGUE DESSERT

Steps:

• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add vanilla sugar gradually, continuing to beat until soft peaks form.
• Pour frozen raspberries into a glass bowl and top with whipped cream. Layer meringue cookie chunks on top. Refrigerate for 2 to 3 hours.
• Serve and mix right before eating.

CHOCOLATE DESSERT WITH RASPBERRY SAUCE

Steps:

• Line bottom of a 9-in. springform pan with parchment; set aside. , Place chocolate and butter in top of double boiler. Bring water to boil; reduce heat and stir chocolate until melted. , In a large bowl, beat eggs for 2 minutes. Slowly add chocolate mixture to eggs, beating at medium speed about 10 minutes. Blend in sugar and flour just until mixed. Pour into prepared pan. Bake at 400° for 15 minutes (cake will not be set in the middle). Chill. , For the sauce, combine raspberries, 1-3/4 cups water and sugar in a saucepan. Bring to boil. Reduce heat; simmer, uncovered, for 30 minutes. Put through sieve; discard the seeds. Add water if needed to make 2 cups juice. , Combine cornstarch and 1 tablespoon water in small bowl; stir until smooth. Add cornstarch mixture to raspberry mixture. Cook over medium heat, stirring constantly, until mixture comes to a boil; cook and stir 1 minute more. Remove from heat; cool. , To serve, spoon about 2 tablespoons sauce on each dessert plate; place a thin wedge of chocolate dessert on sauce. Garnish with whipped cream and reserved raspberries.

FROZEN RASPBERRY DESSERT

Steps:

• PREHEAT oven to 350 degrees F.
• Prepare crust first.
• Mix all ingredients and spread into a 9x13 inch pan.
• Put in oven for 15 minutes (STIRRING every 5 minutes).
• Cool.
• Prepare filling.
• Break up frozen raspberries and then add egg whites, sugar, lemon juice and vanilla.
• Beat until mixture is light and fluffy.
• Whip 1/2 pint whipping cream on the side and fold into raspberry mixture.
• Remove 1/3 of crust mixture and set aside.
• Pour raspberry mixture over crust and sprinkle remaining crust over the top.
• Freeze overnight.
• Take out of freezer a few minutes before serving in order to let it thaw a bit.

MASCARPONE DESSERT WITH RASPBERRY PUREE

Steps:

• Puree the raspberries in blender.
• Press through a fine sieve to remove seeds.
• In a medium bowl, beat together the mascarpone, sugar, vanilla and raspberry puree with electric mixer until smooth and fluffy.
• Spoon into individual dessert dishes and garnish with the extra raspberries.
• Refrigerate at least 1 hour before serving.

RASPBERRY CREAM DESSERT

Steps:

• In a small bowl, beat cream cheese and sugar until smooth. Gradually fold in whipped cream. Pipe mixture into two dessert dishes or spoon into two 4-in. springform pans coated with cooking spray. Refrigerate for 4 hours or until set., Drain raspberries, reserving juice; set berries aside. Add enough water to the juice to measure 3/4 cup. In a small saucepan, combine cornstarch and juice mixture until smooth. Bring to a boil over medium heat; cook and stir for 1-2 minutes or until thickened. Cool slightly. , Stir in reserved raspberries. Cover and refrigerate until chilled. Serve with cream dessert.

RASPBERRY DREAM DESSERT

Steps:

• Preheat oven 375' degrees F.
• Mix sugar and graham cracker crumbs together, pour melted butter over crumbs, mix well; Press into bottom of 9"x13" oblong baking dish; bake for 8-10 minutes til lightly browned.
• Cool, Chill before filling.
• Beat cream cheese with sugar, milk and vanilla til smooth.
• Fold in half (1 8oz. tub) whipped topping.
• Set aside.
• Dissolve jello in boiling water, Put frozen raspberries in 1 1/2 Qt.
• mixing bowl, pour dissolved jello over and toss gently to coat all.
• To assemble: Top chilled crust with half cream cheese mixture, then half raspberry-jello mixture, spread with remaining 1/2 cream cheese mixture; top with remaining raspberry mixture; Spread remaining 8 oz.
• tub whipped topping over all.
• Chill 6-8 hours or over night.

RASPBERRY LAYERED DESSERT

Steps:

• Mix butter, 2 T sugar and flour. Press into a 9 x 13 pan. Bake at 325 degrees F for 12 minutes. Cool.
• Mix together cream cheese, powdered sugar, then add Cool Whip and pour over crust.
• Dissolve jello and 1/2 C sugar in 2 C boiling water. When dissolved, add frozen raspberries. Pour over cream cheese layer and chill.

BLUSHING MAID - GERMAN RASPBERRY DESSERT

Steps:

• Thaw the raspberries a little (they should not become too soft!).
• Process the pumpernickel or bread to coarse crumbs, mix with chopped chocolate and put into glass bowl and soak with schnaps or juice.
• Whip cream until stiff.
• Cream yoghurt with the sugar and vanilla (or vanilla sugar).
• Fold in whipped cream.
• Pour yoghurt cream over soaked bread crumbs.
• Top with raspberries and refrigerate for one hour or so (it tastes better if it's a bit soaked through).

RASPBERRY JELLO PRETZEL DESSERT

Steps:

• Melt the Jell-O in the boiling water and stir in the frozen raspberries. Chill this mixture in the refridgerator until cool and starting to firm up.
• Mix the crushed pretzels with the butter and 3 tablespoons of sugar. Press the pretzel mixture onto the bottom of a 9x13 baking pan. Bake at 400 degrees Ferenheit for 10 minutes. Cool.
• Blend the cream cheese, cup of sugar and Cool Whip with a hand mixer. Spread the cream cheese mixture on top of the cooled pretzel crust.
• Spead the firming jello mixture on top of the cream cheese mixture.
• Refridgerate to settle firming and serve chilled.

QUICK FROZEN RASPBERRY DESSERT WITH STRAWBERRIES

Steps:

• Place frozen berries (unthawed) with orange juice and liqueur in food processor. If you are ready to serve, then fold fresh strawberries into this and serve in glasses. If you make this in advance, transfer mix to a metal bowl and freeze until ready to eat; you don't want this rock hard; if it is, reprocess in processor, then fold into berries.

RASPBERRY SUMMER SENSATION DESSERT

Steps:

• Line a 9x5 inch loaf pan with foil, spoon sorbet into pan and put in the freezer for 10 minutes.
• Pour milk into a large bowl and add dry pudding mix. Whisk until well blended and fold in whipped topping.
• Spread pudding mixture over sorbet in pan.
• Freeze for at least 3 hours or overnight. Wrap securely and label if freezing longer than 24 hours.
• Unmold loaf pan onto a serving platter and top with fresh raspberries just before serving. It will be easier to cut if it rests for 15 minutes.
• Enjoy!

RED RASPBERRY DESSERT

Steps:

• In a bowl, combine the crumbs, walnuts and butter. Press into a greased 13-in. x 9-in. baking pan. Bake at 350° for 10 minutes. Cool., In a large saucepan over medium heat, melt marshmallows with milk, stirring often. Cool to room temperature. Fold in whipped topping; spread over crust., In a saucepan, bring raspberries, 1 cup water, sugar and lemon juice to a boil. Combine cornstarch and remaining water; stir into raspberry mixture. Bring to a boil; cook and stir for 2 minutes. Cool to room temperature. Spread over marshmallow layer. Chill until firm, about 4 hours.