I’m sooooo excited to share this yummy dessert with all of you.
It’s one of our family favorites.
I’ve yet to meet anyone . . . who doesn’t ask for the recipe, once they’ve put a fork-full on their tongue!
Take a look!
I don’t normally eat more than a bite or two of tempting desserts,
This Raspberry Swirl is sooooooo worth every calorie!
I took a big bite!
You could use Strawberries, Huckleberries, peaches or any ‘ol fruit you like!
Should we get started?
Come on . . . get in your kitchen.
Grease one of these, or just use a 9×13 inch pan.
Let’s make a Graham Cracker Crust
*By the way, I always Double the Graham Cracker Crust
Preheat your oven right now, to 375 degrees.
Press the crumbs evenly in your pan . . . and Bake.
Don’t let your crust burn! Remove it from the oven, and let it cool.
Let’s separate 3 eggs.
Let those egg whites reach room temperature, while we work on the yolks.
Put your egg yolks in a medium sized bowl, and beat them silly.
Now grab some Cream cheese – I’m using this today.
Why? Cuz . . . I bought the wrong thing. It will work just fine.
I am feeling fat today anyway!
Let’s Blend the Cream Cheese, Sugar and a dash of salt.
Cover it for now, and keep chilled in your fridge.
Let’s move on . . .
Grab a cup of Cream, and whip it good!
Place that Whipped Cream in the fridge, and let’s whip your room temp egg whites.
Just like so . . .
Now grab all three bowls, and let’s gently blend all of it together.
Just Fold . . . don’t BEAT! You want it fluffy.
Gently keep folding, until it’s nice and fluffy smooth.
Now for the fun part!
Once your mixture is smooth, grab your 10 oz. bag of partially thawed raspberries.
Beat them . . . to a pulp!
just like this . . .
Now gently fold that berry-ness into your cream cheese mixture.
Just FOLD . . . Don’t BEAT
Oh . . . See how pretty!
Try to keep some of these nice swirls.
Once it’s fairly well blended,
pour that mixture on top of your cooled graham cracker crumb crust.
Oh . . . taste it . . . it’s really yummy!
Still not done . . . get back here!
Plop the remaining raspberry pulp, on top like this.
Take a knife, and make some more Swirls . . .
Just like this!
People . . . can you see how GOOD and YUMMY and DELICIOUS this is.
You simply CAN’T eat it yet.
Cover it, and place it carefully in the freezer for 5 to 6 hours, or overnight.
Oh yes . . . I’m realizing since I imported my blog from Blogger to WordPress, some posts are scattered about, and links have been broken as well. If you are looking at a post, that seems scrambled or doesn’t quite make sense, please contact me at firstname.lastname@example.org
Leave me a note in the contact section of the menu bar. I will be glad to help you out. In the meantime . . . I’m working on it!
RASPBERRY SWIRL DESSERT
*By the way, I really enjoy your comments, and getting to know you.