Saturday, March 12, 2011

FROZEN RASPBERRY DESSERT

CRUST:
1 cup (20 wafers) crushed vanilla wafers
1/2 cup finely chopped macadamia nuts
1/4 cup butter, melted

Heat oven to 375 degrees.
In a small bowl, combine all crust ingredients; mix well. Press firmly in bottom of an 8-iinch springform pan. Bake at 375 for 8 to 10 minutes. Allow to cool.

FILLING:
1 can (14-oz) sweetened condensed milk
3 tbsp lemon juice
3 tbsp orange juice
1 pkg (10-oz) frozen raspberries with syrup, thawed
1 cup whipping cream, whipped

In a large bowl, combine milk, lemon juice and orange juice; beat until smooth. Add the raspberries; beat at low speed of electric mixer until well blended. Fold in the whipped cream. Pour mixture over the cooled crust.

Freeze dessert until firm. Remove from freezer approximately 15 minutes before serving.

Drizzle with chocolate sauce for garnish, if desired.

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