Frozen Raspberry Macadamia Dessert

Recipe by Anne Edgell
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READY IN:
UNITS: US

INGREDIENTS

Nutrition
  • 1
    cup vanilla wafer crumbs
  • 12
    cup macadamia nuts or 1/2 cup almonds, finely chopped
  • 14
    cup butter or 1/4 cup margarine, melted
  • Filling
  • 3
    tablespoons lemon juice
  • 1
    can Eagle Brand Condensed Milk
  • 3
    tablespoons Grand Marnier or 3 tablespoons orange juice
  • 1
    (10 ounce) package frozen raspberries, thawed
  • 1
    cup whipping cream, whipped
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DIRECTIONS

  • Mix together all crust ingredients.
  • Press firmly into the bottom of an 8-inch Spring form pan.
  • Bake at 375 degrees for 8-10 minutes.
  • Cool.
  • Combine Eagle Brand milk, lemon juice and liqueur; beat until smooth.
  • Add raspberries; beat at low speed until well blended.
  • Fold in whipped cream.
  • Pour over cooled crust.
  • Freeze until firm.
  • Just before serving, let stand at room temperature for about 15 minutes
  • Garnish with whipped cream and chocolate filigrees.
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