1 chocolate cake mix
Prepare the cake mix according to the directions on the box. Place half the batter in a prepared 9-by-13-inch pan, use the rest for cupcakes. Bake according to directions on box but watch because it won’t take as long to bake. Cool.
2 — 6-ounce boxes of raspberry Jell-O
4 cups hot water
1/2 gallon of vanilla ice cream
3 to 4 cups raspberries, fresh or frozen
Dissolve the Jell-O in boiling water. Pour over ice cream, mix and place in refrigerator until slightly thickened. Add raspberries and pour on cake crust. Chill and frost thinly with Cool Whip and drizzle with chocolate syrup.
Donna Holmer, Silver Bay
This was a favorite at the Silver Bay golf course, where I made desserts and baked. The gals mostly asked what was for dessert instead of what was for lunch. Working there, desserts were at the top of the list.
Cold and Frothy Raspberry Soup
2 to 2-1/2 cups fresh raspberries
1 cup granulated sugar
1-1/2 cup vanilla yogurt
1/2 cup cranberry juice (I used Old Orchard Classic Cranberry Naturals juice cocktail)
2 cup heavy whipping cream
1 teaspoon vanilla extract
Wash and pulse berries in blender. Don’t grind seeds. Press berry mush through a sieve, a little at a time, over a bowl, to separate the juice from the seeds and pulp. I had to press the mush through several times. Then put the mush in a cheesecloth or dish towel and squeeze to get remainder of juice. Put juice back in blender with yogurt, cranberry juice and sugar. Blend. Pour into covered bowl. Refrigerate. In a chilled mixing bowl, beat whipping cream until soft peaks form. Just before serving, combine raspberry mixture, and whipped cream in the mixer. Beat for one to two minutes. Make sure soup is very cold for serving. It can be refrigerated after whipped cream is added if it is not quite chilled enough.
Elizabeth Daly, Duluth
Blueberry Cream Pie
“extra serving size” graham cracker crust
8 ounces cream cheese, softened
1 cup powdered sugar
1 tub Cool Whip
4 cups blueberries
3/4 cup sugar
1/4 cup water
3 tablespoons cornstarch (mix with just enough cold water to make a paste-like before adding berries)
Beat the cream cheese and powdered sugar until creamy. Fold in half of the Cool Whip and spoon into the crust. Set aside in the refrigerator. In a medium pot, combine two cups of blueberries, water, sugar and cornstarch paste. Boil over medium-high heat until thick. Remove from heat and cool slightly before adding remaining two cups of berries. When cool enough, spoon over cream layer, cover and refrigerate for at least 6 hours. Top with remaining Cool Whip before serving.
Variation: for plain pie, omit the cream cheese layer. Place half of the berries on the crust and pour the hot berry mixture over it. Let sit for 6 hours before cutting, serve with whipped cream. You can use raspberries instead of blueberries.
Roxanne Wilmes, Duluth