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Fluffy Lemon-Raspberry Treat

(31)
  1 reviews
  • 20 min prep time
  • 2 hr 25 min total time
  • 8 ingredients
  • 24 servings
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Be prepared for recipe requests when you bring this luscious dessert to your next potluck!

Bake-Off® Contest 42, 2006
Kathryn Friedl
Lawton, Oklahoma

Ingredients

1
roll Pillsbury™ refrigerated sugar cookies
1
bag (12 oz) white vanilla baking chips (2 cups)
1
cup organic frozen raspberries (from 10-oz bag), thawed
1
container (1 lb) lemon creamy ready-to-spread frosting
1
package (8 oz) cream cheese, softened
1
teaspoon lemon extract
1
container (8 oz) frozen whipped topping, thawed
1
teaspoon vegetable oil, if desired

Steps

  • 1 Heat oven to 350°F. Grease 13x9-inch pan with shortening. In pan, break up cookie dough; press evenly in bottom to form crust.
  • 2 Bake 13 to 18 minutes or until golden brown. Immediately sprinkle 1 cup of the vanilla baking chips evenly over crust. Let stand 5 minutes. Spread evenly with back of spoon. Cool completely, about 30 minutes.
  • 3 Meanwhile, in small bowl, stir 1/2 cup of the raspberries with fork until broken up and slightly mashed; refrigerate. In large bowl, beat frosting, cream cheese and lemon extract with electric mixer on medium-high speed about 2 minutes or until well blended. Fold in whipped topping; refrigerate.
  • 4 Spread mashed raspberries over cooled crust. Place in freezer 15 minutes. Spread frosting mixture over raspberries. Refrigerate until set, about 1 hour.
  • 5 To serve, in small bowl, mash remaining 1/2 cup raspberries with fork. Spread raspberries over frosting mixture. In small resealable freezer plastic bag, place remaining 1 cup vanilla baking chips and the oil; seal bag. Microwave on High 1 minute. Squeeze bag to mix; microwave in 10-second increments, squeezing after each, until chips are melted and smooth. Cut small hole in 1 bottom corner of bag; squeeze bag to drizzle mixture over top of dessert. Cut into squares. Cover and refrigerate.
  • 1 Heat oven to 350°F. Grease 13x9-inch pan with shortening. In pan, break up cookie dough; press evenly in bottom to form crust.
  • 2 Bake 13 to 18 minutes or until golden brown. Immediately sprinkle 1 cup of the vanilla baking chips evenly over crust. Let stand 5 minutes. Spread evenly with back of spoon. Cool completely, about 30 minutes.
  • 3 Meanwhile, in small bowl, stir 1/2 cup of the raspberries with fork until broken up and slightly mashed; refrigerate. In large bowl, beat frosting, cream cheese and lemon extract with electric mixer on medium-high speed about 2 minutes or until well blended. Fold in whipped topping; refrigerate.
  • 4 Spread mashed raspberries over cooled crust. Place in freezer 15 minutes. Spread frosting mixture over raspberries. Refrigerate until set, about 1 hour.
  • 5 To serve, in small bowl, mash remaining 1/2 cup raspberries with fork. Spread raspberries over frosting mixture. In small resealable freezer plastic bag, place remaining 1 cup vanilla baking chips and the oil; seal bag. Microwave on High 1 minute. Squeeze bag to mix; microwave in 10-second increments, squeezing after each, until chips are melted and smooth. Cut small hole in 1 bottom corner of bag; squeeze bag to drizzle mixture over top of dessert. Cut into squares. Cover and refrigerate.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
300
Calories from Fat
140
% Daily Value
Total Fat
16g
24%
Saturated Fat
8g
40%
Trans Fat
2g
2%
Cholesterol
15mg
6%
Sodium
160mg
7%
Total Carbohydrate
38g
13%
Dietary Fiber
0g
0%
Sugars
29g
29%
Protein
3g
3%
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
2%
2%
Exchanges:
1 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
2 1/2
*Percent Daily Values are based on a 2,000 calorie diet.
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