#3687 - Raspberry Lemon Pie

(by Shirley McNevich)

1/4 cup red raspberry jam (seedless if possible)
1 cup fresh red raspberries
1 - 9" Keebler shortbread ready-made crust
4oz. softened Philadelphia cream cheese
1 - 12oz. can Carnation evaporated milk
2 - 3oz. boxes Jell-O lemon INSTANT pudding
1 lemon (room temperature)
1 - 8oz. Cool Whip (thawed)

Spread the raspberry jam over the bottom of the shortbread crust. Sprinkle 3/4 cup of the fresh red raspberries over the jam. Grate the outside of the lemon to get lemon zest (as much as you wish). In a mixer add cream cheese--beat. Add evaporated milk, both boxes of lemon pudding mix and the lemon zest--beat on low until mixed, then beat on medium speed until smooth and creamy. Remove bowl from mixer--add HALF of the thawed Cool Whip--stir well. Pour the batter into the crust. Spread remaining Cool Whip over the top. Arrange the remaining 1/4 cup raspberries over the Cool Whip. Refrigerate until cold.

#2743 - Triple Berry Frosting

(by Shirley McNevich)

1 - 8oz. Philadelphia cream cheese (softened)
1 stick softened butter
1/4 cup red raspberries
1/4 cup blueberry halves
1/4 cup chopped strawberries
2 cups Domino's powdered sugar (more if needed)
2 tsp. vanilla
milk (if needed)

In a mixer and cream cheese and softened butter--beat until mixed, then beat on high for 2-3 minutes. Add powdered sugar, vanilla and raspberries--beat until mixed, then beat on high for 2 minutes. If frosting is too thin add a little more powdered sugar and beat again. If frosting is too thick, add a little milk and beat again. Remove bowl from mixer--add blueberry halves and chopped strawberries--stir until mixed. Use as frosting on a white cake.

#2660 - Quadruple Berry Crisp

(by Shirley McNevich)

1 cup fresh blackberries (washed and drained)
1 cup fresh red raspberries (washed and drained)
1 cup fresh blueberries (washed and drained)
1 cup fresh strawberries (washed, drained and cut into smaller pieces to match the size of the other berries)
4 TBSP white sugar
2 cups flour
2 cups Quaker quick oats
1 1/2 cups Domino's dark brown sugar
1 tsp. cinnamon
1/2 tsp. nutmeg
1 1/2 cups butter

In a bowl add all of the berries and the white sugar--toss gently. In a separate bowl add flour, oats, dark brown sugar, cinnamon and nutmeg--stir until mixed. Add butter--mix with a pastry blender to make crumbs. Press half of the crumb mixture into the bottom of a greased 9 x 13 cake pan. Spread all of the berry mixture evenly over the top of the crust. Sprinkle the other half of the crumbs evenly over the berries. Bake at 350 degrees for 30-38 minutes or until top is browned. Cool to room temperature before serving.

#1960 - Red Raspberry Frosting/Icing

(by Shirley McNevich)

2 cups Domino's powdered sugar (sifted)
a dash of salt
1/4 cup fresh red raspberries (washed)
2 tsp. milk

After washing red raspberries, let them sit on the counter until they are room temperature. Place the red raspberries in a bowl--mash them well with a potato masher. Add a dash of salt--stir. Slowly add powdered sugar while stirring with a spoon. If frosting is too thick, add 1 tsp. milk at a time and stir again until you get the correct consistency.

#1805 - Creamy Raspberry Frosting

(by Shirley McNevich)

8oz. Domino's powdered sugar (1/2 of a 1lb. box)
1/4 cup fresh red raspberries (washed and mashed)
1 tsp. vanilla
pinch of salt
1/4 cup softened butter

Wash raspberries, then mash them with a potato masher. In a mixer add mashed raspberries, vanilla, salt and softened butter--beat. Slowly add powdered sugar--beat until mixed, then beat until creamy. If too stiff, add a little milk and beat again. If too runny, add a little more powdered sugar and beat again. Makes enough frosting for one 9 x 13 size cake.

#1368 - Sour Cream Berry Salad

(by Shirley McNevich)

2 cups fresh blueberries
2 cups fresh blackberries
2 cups fresh red raspberries
2 cups fresh strawberries (quartered)
Breakstone's sour cream

Wash all berries and drain, then cut strawberries in half--then cut strawberries in half again. In a large bowl keep adding some of each kind of berry until all are in the bowl (if you do it this way, you won't have to mix them as much). Start out by adding 1/4 cup to 1/2 cup sour cream, then stir carefully until mixed. Taste--you can add more sour cream and re-stir if you wish.

#998 - Fresh Red Raspberry Punch

(by Shirley McNevich)

1 1/2 cups fresh red raspberries (washed in cold water, drained and refrigerated a few hours)
1 - 46oz. can Dole pineapple juice (refrigerated)
2 cups red raspberry sherbet
1 - 2 liter bottle Schweppes Ginger Ale (refrigerated)
1 can frozen Minute Maid pink lemonade concentrate (do NOT mix according to can directions)

In a punch bowl add pineapple juice and pink lemonade concentrate--stir slowly until mixed. Add red raspberry sherbet and ginger ale--stir slowly until mixed. Add fresh red raspberries--stir. Instead of putting ice in the punch bowl, add ice cubes to the serving cups before filling them.