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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 12 |
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My family and friends love this dessert, and I've shared the recipe several times. The crunchy nut crust and colorful raspberry filling make it special enough for guests. During the holidays, I substitute a can of whole-berry cranberry sauce for the raspberries. Ingredients:
1 cup crushed vanilla wafers (about 30 wafers) |
1/2 cup finely chopped macadamia nuts |
1/4 cup butter, melted |
1 can (14 ounces) sweetened condensed milk |
3 tablespoons orange juice |
3 tablespoons lemon juice |
1 package (10 ounces) frozen sweetened raspberries, thawed |
1 carton (8 ounces) frozen whipped topping, thawed |
fresh raspberries and additional whipped topping, optional |
Directions:
1. Combine the wafer crumbs, nuts and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes or until golden brown. Cool completely.
2. In a large bowl, beat the milk, orange juice and lemon juice on low speed until well blended. Stir in raspberries. Fold in whipped topping. Pour over crust. Cover and freeze for 3 hours or until firm. May be frozen for up to 3 months.
3. Remove from the freezer 15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with raspberries and whipped topping if desired. Yield: 12 servings.
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