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“This creamy dessert is so quick and easy. It’s become a family favorite!” The soft color and rich flavor make it ideal for spring celebrations. Karen Wirth - Tavistock, Ontario
This recipe is:
Quick
Nutritional Facts 1 slice (calculated without chocolate) equals 292 calories, 17 g fat (12 g saturated fat), 31 mg cholesterol, 151 mg sodium, 31 g carbohydrate, trace fiber, 3 g protein.
Originally published as Creamy Raspberry Dessert in Simple & Delicious March/April 2010, p16
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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Reviewed on Feb. 24, 2011 by Debbie 1
I love raspberries! I plan on using the crust from my frozen strawberry desset. It is like a sugar cookie dough that gets baked then broken up. It adds just the right crunch and flavor.
Reviewed on Sep. 15, 2010 by kristimae
Very yummy dessert! Extremely fast and easy to make, I bought a pre-made pie crust and it worked great. I agree that 4 cups of whipped topping is probably too much. Not too sweet, a little tart but very delicious!
Reviewed on May. 31, 2010 by jennmaddie
Great dessert! Nice that it wasn't too sweet. I wasn't able to find the concentrate listed so I used raspberry concentrate without grape. I will definitely make this again!
Reviewed on Apr. 10, 2010 by psomleva
I couldn't find chocolate wafers so I used vanilla flavored ones. Worked out great! What a yummy dessert!
Reviewed on Apr. 01, 2010 by simsus
I used a prepackaged chocolate cookie crust, which cut down on the prep time. I too found using 4 c whipped topping was too much. I would cut it down to 2 c next time also. It was a light, refreshing dessert! I would make it again!
Reviewed on Mar. 01, 2010 by CanuckCook
This was a nice dessert but needs more oomph. Next time I'd fold some frozen fruit in to give more flavour. Also, you need to thaw the whipped topping before you can fold it in ... this wasn't stated in the original recipe. Next time I'm making it with OJ concentrate and mandarin orange segments mixed in.
Reviewed on Feb. 28, 2010 by Shiami18@hotmail.com
I used 4 cups of the whipped topping and it was way too much to fit into the 9 inch springform pan, so next time I would only use 2 cups of whipped topping.
Reviewed on Feb. 25, 2010 by sugarbeetmom
This was a nice, light dessert. I served it for a bridal shower. It was a hit with the guest. I would definitely make this dessert again! You could also double the recipe and place it in a 9 x 13" pan - depending on the occasion you are serving it for. A good one!
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