Fluffy Lemon-Raspberry Treat

Be prepared for recipe requests when you bring this luscious dessert to your next potluck!

–

Save & Share

Servings 24

false

( 31 ) Ratings

31 Ratings

5 Stars

4 Stars 17%

3 Stars 17%

2 Stars 14%

1 Stars

Member Reviews ( 0 )

f8bb25b6-7d09-46d9-aa1d-516266a16f4a

Bake-Off® Contest 42, 2006

Kathryn Friedl

Lawton, Oklahoma

ingredients 8
Prep Time 20 min
Total Time 2 hr 25 min

Ingredients

1: roll (16.5 oz) Pillsbury® Create 'n Bake® 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

SAVE ON THIS RECIPE!

LOCATION

More stores

See all sales

Weekly specials and coupons may include store name, location, name of the offer, an image, value of the discount, and sale end date. We cannot guarantee that all data will be accurate at all times. You assume the responsibility to review the offers carefully on how you may use and redeem the coupons and other promotions. Please check with the merchant to verify price and availability of the product. Promotions are subject to termination or change at any time.

Directions

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.