Raspberry Dessert

Let's talk desserts!

A while ago we were discussing what we do with our frozen raspberries, this is one of my favorite things to do with them.

Raspberry Dessert

Layer 1:
1 cup graham wafer crumbs
2 Tbsp brown sugar
1/2 tsp cinnamon
1/4 cup butter, melted

Layer 2:
4 oz cream cheese, softened
1/4 cup icing sugar (powdered sugar)
1/2 tsp almond extract

Layer 3:
3/4 cup boiling water
1 package (85g) raspberry-flavoured gelatin
2 cups raspberries, fresh or frozen (thawed)

Layer 4:
1 cup whipping cream
3 Tbsp sugar
1/2 tsp vanilla extract
1 tsp unflavoured gelatin*
1 Tbsp cold water*

Preheat the oven to 350F. In a small bowl, mix together graham wafer crumbs, brown sugar and cinnamon. Add melted butter and combine, reserve 1 Tbsp, and press the remainder into an ungreased 8×8 pan. Bake in a preheated oven for 10 minutes, remove from oven, and let cool to room temperature on a wire rack.

In a small bowl, beat together softened cream cheese, icing sugar, and almond extract. Spread over cooled graham crust.

Pour boiling water into a bowl and whisk in raspberry gelatin powder until dissolved. Stir in raspberries and refrigerate, stirring often, until the mixture begins to thicken and set. Pour over the cream cheese layer and refrigerate until completely set.

Whip cream until it begins to form peaks. Add sugar and vanilla. Sprinkle unflavoured gelatin powder over cold water, and let sit until all the water has been absorbed. Microwave gelatin for 30 seconds, until clear and all crystals have dissolved. Drizzle gelatin into the cream while whipping it. Spread over the set raspberry layer, sprinkle with reserved graham crumbs, and refrigerate until ready to serve.

* A tip: the gelatin and cold water is a stabilizing agent for the whipped cream. If you plan to serve this immediately, you can skip the stabilizing agent and just whip together the cream, sugar, and vanilla. I like to add the stabilizer if it will be in the fridge for more than a few hours, as whipped cream has a tendency to lose its airiness if left to sit for too long.

Pumpkin Pecan Cobbler

This is very similar to your hot fudge pudding cake recipe that you put on here that I love, except with pumpkin and caramel.  It says cobbler but it is more like cake.  It is delicious, even all my boys were loving it! It is not a very strong pumpkin flavor, reminded me of a spice cake flavor kind of.  

I Got the recipe from this site.

PUMPKIN PECAN COBBLER

Yield: 8 servings Prep Time: 10 minutes Cook Time: 40 minutes Total Time: 50 minutes

INGREDIENTS:

1 cup + 3 tablespoons all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup granulated sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/2 teaspoon cloves
1/2 cup pumpkin puree
1/4 cup milk
1/4 cup melted butter or vegetable oil
1 1/2 teaspoons vanilla

topping:
1/2 cup granulated sugar
1/2 cup brown sugar
1/4 cup chopped pecans
1 1/2 cups very hot water

DIRECTIONS:

Preheat oven to 350 degrees.

In a medium sized bowl, stir together flour, baking powder, salt, sugar and spices. Set aside.

In a smaller bowl, stir pumpkin, milk, melted butter and vanilla together to combine. Pour wet ingredients into dry ingredients and mix to create a thick batter. Pour into a small 8-inch casserole dish with high sides.

In a separate bowl, stir sugar, brown sugar and pecans together. Spread over the top of the batter evenly. Pour hot water over the entire thing {WITHOUT STIRRING A THING!} and bake for 40 minutes or once the middle is set. {Be sure to place on a baking sheet incase it bubbles over.} Cool 5-10 minutes before serving. Serve with more pecans and vanilla ice cream.