Raspberry Razzle-Dazzle

Cassis, a specialty of France's Dijon area, is a sweet, pungent liquer mad with black currants. It adds depth of flavor to a beautiful red-purple sauce that's spooned over this frozen raspberry-vanilla dessert.

(0)
0 reviews.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X
  • prep time 30 min
  • total time 7 hr 15 min
  • ingredients 9
  • servings 15
 

Ingredients

DESSERT

30
chocolate-covered graham cracker cookies, finely crushed (about 2 cups crumbs)
1
quart (4 cups) vanilla ice cream, slightly softened
1
pint (2 cups) raspberry sherbet, slightly softened
1
(4-oz.) container (1 1/2 cups) frozen whipped topping, thawed

SAUCE

1/2
cup cranberry juice cocktail
2
tablespoons sugar
2
teaspoons cornstarch
1/4
cup crème de cassis or cranberry juice cocktail
1
(12-oz.) pkg. frozen raspberries without syrup, thawed

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Spray 13x9-inch pan with nonstick cooking spray. Press cookie crumbs in bottom of sprayed pan. Bake at 375°F. for 7 minutes. Place in refrigerator or freezer until cool.
  • 2 Spoon ice cream over cooled crust. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. If necessary, smooth top with knife. If ice cream is very soft, freeze 20 minutes. Spread whipped topping over top. Cover with foil or plastic wrap; freeze 6 hours or overnight.
  • 3 In medium saucepan, combine cranberry juice cocktail, sugar and cornstarch; blend well. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; cool 15 minutes. Stir in crème de cassis and raspberries. Cool 30 minutes or until completely cooled.
  • 4 Just before serving, let dessert stand at room temperature for 10 to 15 minutes. Cut into squares; place on individual dessert plates. Spoon sauce over each serving. If desired, garnish each with additional frozen whipped topping and chocolate filigree.*
  • 1 Heat oven to 375°F. Spray 13x9-inch pan with nonstick cooking spray. Press cookie crumbs in bottom of sprayed pan. Bake at 375°F. for 7 minutes. Place in refrigerator or freezer until cool.
  • 2 Spoon ice cream over cooled crust. Place spoonfuls of sherbet randomly over ice cream; swirl gently into ice cream. If necessary, smooth top with knife. If ice cream is very soft, freeze 20 minutes. Spread whipped topping over top. Cover with foil or plastic wrap; freeze 6 hours or overnight.
  • 3 In medium saucepan, combine cranberry juice cocktail, sugar and cornstarch; blend well. Cook over medium heat until mixture boils and thickens, stirring constantly. Remove from heat; cool 15 minutes. Stir in crème de cassis and raspberries. Cool 30 minutes or until completely cooled.
  • 4 Just before serving, let dessert stand at room temperature for 10 to 15 minutes. Cut into squares; place on individual dessert plates. Spoon sauce over each serving. If desired, garnish each with additional frozen whipped topping and chocolate filigree.*

EXPERT TIPS

toggle

Expert Tips

* To make chocolate filigrees, draw desired 1 1/2-inch design on a square of white paper. Place pattern on cookie sheet; place square of waxed paper (cut one for each filigree) over pattern. Place 2 to 3 tablespoons of chocolate chips in small resealable plastic bag. Seal bag tightly; place in bowl of hot water until chips are melted. Wipe bag; cut off tiny corner to create small opening. Pipe chocolate onto waxed paper, tracing pattern. (Chocolate lines should be about 1/4 inch wide). Carefully remove pattern piece. Make additional filigrees on separate squares of waxed paper. Refrigerate 30 minutes or until serving time. Carefully remove waxed paper.

Nutritional information

toggle

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 serving
Calories
310
(
Calories from Fat
120),
% Daily Value
Total Fat
13g
13%
(Saturated Fat
8g,
8%
),
Cholesterol
15mg
15%;
Sodium
125mg
125%;
Total Carbohydrate
44g
44%
(Dietary Fiber
2g
2%
  Sugars
27g
27%
),
Protein
3g
3%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
8%;
Calcium
8%;
Iron
6%;
Exchanges:
1 Starch; 2 Fruit; 3 Other Carbohydrate; 2 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
More To Explore
powered by ZergNet