Fluffy Lemon-Raspberry Treat
Posted by: TUDDLES Fri 20 Jan 2006 1:51 pm
Makes: 24 servings Nutrition Information
Be prepared for recipe requests when you bring this luscious dessert to your
1 roll (18 oz) Pillsbury® refrigerated sugar cookies
1 bag (12 oz) Hershey®'s premier white chips (2 cups)
1 cup Cascadian Farm® organic frozen raspberries (from 10-oz bag), thawed
1 container (16 oz) Pillsbury® Creamy Supreme® lemon frosting
1 package (8 oz) cream cheese, softened
1 teaspoon lemon extract
1 container (8 oz) frozen (thawed) whipped topping
1 teaspoon vegetable oil, if desired
1. Heat oven to 350°F. Grease 13x9-inch pan with shortening. Break up cookie
dough into pan; press in bottom to form crust. Bake 13 to 18 minutes or until
golden brown. Immediately sprinkle 1 cup of the white chips evenly over cookie
crust. Let stand 5 minutes. Spread evenly with back of spoon. Cool completely,
about 30 minutes.
2. 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.
3. Spread mashed raspberries over cooled crust. Place in freezer for 15 minutes.
Spread frosting mixture over raspberries. Refrigerate until set, about 1 hour.
4. 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 white 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 one bottom corner of
bag; squeeze bag to drizzle mixture over top of dessert. Cut into squares to
serve. Store in refrigerator.
High Altitude (3500-6500 ft):
Break up cookie dough into bowl. Knead or stir 3 tablespoons flour into cookie
dough before pressing into bottom of pan.