Email to Bones      

Recipe Categories: billk54's HOME PAGEAPPETIZERS Appetizers_2 BBQ BEVERAGES Beverages_2 Biscuits BREAD Bread_2 Bread_3 BREAKFAST Breakfast_2 Breakfast_Fruit CAKESandPIES Cakes_Pies_4 Cakes_Pies_6 Cakes__Pies_2 Cakes__Pies_3 Cake_Pies_5 CANDY CASSEROLES Casseroles_2 Chicken Chicken_2 Chicken_Wings Chinese Christmas Christmas_2 COOKIES Cookies_2 Cookies_3 CookingTerms Cooking_Tips Cookout CROCKPOT Crockpot_2 DESSERTS Desserts_2 Desserts_3 DIABETIC Dips Doughnuts EasterBread EGGS ETHNIC FISHandSEAFOOD FoodSubstitutes FROSTINGS Gelato Gifts_in_a_Jar Italian Italian_2 JAMSandJELLIES LOWFAT Magic_Bullet_Recipes MARINADES Measurements MEATS Meats_2 Misc Pampered_Chef_Recipes PASTA PASTASALAD PASTRIES Pastry_Crusts Pickles PIZZA Potatoes POULTRY RICE SALADandDRESSING Salads_Dressings_2 SANDWICHES SAUCES Seasining SNACKS SOUPSandSTEWS Spreads Stuffing Trifle VEGETABLES

Frozen Raspberry Macadamia Dessert




Source of Recipe


internet


List of Ingredients




One 8-inch cheesecake

Crust:
1 cup vanilla wafer crumbs
1/2 cup finely chopped macadamia nuts or almonds
1/4 cup butter or margarine, melted

Filling:
3 Tbsp. lemon juice
1 can Eagle Brand Sweetened Condensed Milk
3 Tbsp. Grand Marnier liqueur or orange juice
1 pkg (10 ounce) frozen raspberries with syrup, thawed
1 cup whipping cream, whipped

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.


Recipe