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Macadamia Berry Dessert Recipe

Photo by: Taste of Home

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My family and friends love this dessert, and I've shared the recipe several times. The crunchy nut crust and colorful raspberry filling make it special enough for guests. During the holidays, I substitute a can of whole-berry cranberry sauce for the raspberries.

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12 Servings
Prep: 30 min. + freezing

Ingredients

1 cup crushed vanilla wafers (about 30 wafers)
1/2 cup finely chopped macadamia nuts
1/4 cup butter, melted
1 can (14 ounces) sweetened condensed milk
3 tablespoons orange juice
3 tablespoons lemon juice
1 package (10 ounces) frozen sweetened raspberries, thawed
1 carton (8 ounces) frozen whipped topping, thawed
Fresh raspberries and additional whipped topping, optional

Directions

Combine the wafer crumbs, nuts and butter. Press onto the bottom of a greased 9-in. springform pan. Bake at 375° for 8-10 minutes or until golden brown. Cool completely.
In a large bowl, beat the milk, orange juice and lemon juice on low speed until well blended. Stir in raspberries. Fold in whipped topping. Pour over crust. Cover and freeze for 3 hours or until firm. May be frozen for up to 3 months.
Remove from the freezer 15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with raspberries and whipped topping if desired. Yield: 12 servings.

Nutrition Facts: 1 serving (1 piece) equals 301 calories, 16 g fat (8 g saturated fat), 22 mg cholesterol, 126 mg sodium, 37 g carbohydrate, 2 g fiber, 4 g protein.

Macadamia Berry Dessert published in Quick Cooking November/December 2003, p27

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