18548 cran raspberry cheesecake Recipes

sugar, divided, cornstarch, fresh or frozen cranberries, thawed, fresh or frozen raspberries, thawed, cranberry juice, crushed vanilla wafers (about 60 wafers), butter, melted, baking cocoa, cream cheese, softened, sour cream, egg substitute, semisweet chocolate chips, melted, vanilla extract, melted semisweet chocolate and fresh raspberries, optional

low-calorie cran-raspberry juice, banana (frozen, cut into chunks ), frozen strawberries, lime juice, ice cube

raspberry gelatin, boiling water, fresh cranberries or frozen cranberries, raspberry jam or spreadable fruit, crushed pineapple, undrained

raspberry-cranberry frozen juice concentrate, thawed, frozen pink lemonade concentrate, thawed, water, club soda, chilled

raspberry gelatin, boiling water, whole-berry cranberry sauce, unsweetened crushed pineapple, drained, graham cracker crust (9 inches), marshmallows, sweetened condensed milk, vanilla extract, heavy whipping cream , whipped

sheet frozen puff pastry, cheesecake instant pudding mix, milk, almond extract, rapsberry pie filling, frozen cran-raspberry juice concentrate, thawed, powdered sugar, toasted sliced almonds

raspberry jell-o gelatin (or use cran-raspberry flavor), boiling water, jellied cranberry sauce, raspberry sherbet, well softened (see note below ), lemon juice, fresh raspberry, mint sprig

raspberry jello, water, cran-raspberry juice, mandarin oranges, whole cranberry sauce mashed up, walnuts, carton cool whip

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.

raspberry jell-o gelatin or 2 (3 oz) packages, frozen raspberries, thawed and drained thoroughly, whole berry cranberry sauce, crushed pineapple in juice , drained thoroughly

raspberry gelatin, boiling water, jellied cranberry sauce, frozen sweetened raspberries, lemon juice, sour cream

raspberries, cranberry juice, white vinegar, water, olive oil, salt, sugar

raspberry-cranberry frozen juice concentrate, ripe bananas, yogurt

raspberry gelatin powder, boiling water, whole berry cranberry sauce, crushed pineapple in juice, undrained

raspberry sherbet, cranberry juice (100% juice), carbonated lemon-lime beverage (7-up or sprite are examples)

raspberries, cranberry juice, wine vinegar, water, olive oil, salt, sugar

cran-raspberry juice (such as ocean spray), chilled, fresh lime juice, brut champagne, chilled, lime