“This is the first cake I learned to make more than 30 years ago, and it’s still a favorite of mine,” Michaela Rosenthal jots from Woodland Hills, California. You can freeze any leftover cake and berry sauce for another time.
Here's a mouthwatering dessert that's sure to impress family and friends. Not only does it taste wonderful with its chocolate cookie crust, rich creamy cheesecake and tangy raspberry center and topping...it also looks lovely!—Peggy Frazier, Indianapolis, Indiana
Allene Bary-Cooper, Wichita Falls, Texas writes, “This decadent dessert is a taste of Heaven. The hot mixed berry topping seeps through the brownie layer into the cool vanilla ice cream for a zippy chilled cake. Yum!”
Fresh or frozen raspberries folded into a thick strawberry glaze turn a boxed cake mix into a festive finale to any meal. My husband isn't a chocolate fan, so this is a great substitute. I'm often asked for the recipe.
This is a great topping for ice cream, and—since it's thicker than sweetened berries—it's nice over sponge cake or shortcake, too. My family especially enjoys spreading with sour cream and plain yogurt over waffles. In fact, no one ever asks for maple syrup anymore! —Katie Koziolek, Hartland, Minnesota
This is a very festive-looking accompaniment to any holiday meal—and it's especially pretty with a Christmas buffet. I usually serve it on a cranberry-colored glass serving plate. We were first treated to Russian Creme by a "welcoming family" when we became members of our church. Since then, it's become a holiday tradition in our household.
Are you ‘sweet on’ someone who’s counting calories? Show them you care with this light and refreshing dessert from Judi Janczewski. “It’s sinfully creamy and so pretty with the tart raspberry sauce,” she writes from Berwyn, Illinois. “No one would ever guess that it’s fat-free!”