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Apr 20, 2012 10:52 AM

Raspberry birthday dessert

We will be getting together for my MIL's bday to go out for brunch, followed by dessert at our place.

She primarily likes fruit-based desserts and doesn't care for chocolate (crazy, I can't believe she is my husband's mother!). Last year I made a pavlova that was very well received, but I was hoping to do something different. Dessert is for 6 adults and 2 children and they will want to put candles in it. Any ideas or suggestions appreciated!

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  1. How about a Baked Alaska - if she doesn't like chocolate (can't believe someone doesn't like chocolate - LOL) - use a white cake base - raspberry filing over the cake - and raspberry swirl ice cream - put the marangue on - put it in the freezer - and after it is baked (you can do this when you get home) - and put a raspberry sauce. I think she could be impressed.

    1. bread pudding with vanilla ice cream and a warm raspberry sauce.

      1. For Easter I made a whimsical no-bake Raspberry Cream Pie in a Rice Krispie Treat Crust that was fun and all ages enjoyed it. Let me know if you want the recipe. Here are some photos:

        1. Crust: Rice Krispies, marshmallows, butter and dry raspberry jell-o.
        2. Filling: Raspberries, lemon juice, sugar, unflavored gelatin, fresh whipped cream.
        3. Filling in the crust.
        4. Topped with fresh whipped cream and raspberries.

        3 Replies
        1. re: TrishUntrapped

          The jello crust idea is GENIUS!!! Do you use a whole 3 oz. package? And to how much cereal?
          I imagine lemon or orange would be very nice in a graham cracker crumb crust for cheesecake, too.

          1. re: greygarious

            Here is the recipe Greygarious, hope you enjoy it. I've been making Raspberry Cream Pie for many years, using a homemade pie crust as the base. However a few weeks before Easter I saw a recipe online from Kraft for Marshmallow Crispy Lemon Pie which used lemon Jell-O in the crust and instant lemon pudding for the filling. I liked the crust idea, not the filling, so I substituted raspberry gelatin in the crust and used my own cream pie filling. My cream pie recipe works well with strawberries and other fruit.

            One note: The Rice Krispie crust is a little harder to cut through than a regular pie crust. I used a long serrated knife and was patient, gently sawing through it.

            Raspberry Cream Pie in Rice Krispie Treat Crust

            Crust: (Makes enough for 10-inch deep dish pie pictured above. If you make a smaller pie, enjoy the leftovers.)

            2 Tbsp. unsalted butter
            1/4 cup dry JELL-O Raspberry Flavor Gelatin (1/2 of 3-oz. pkg.)
            4 cups Miniature Marshmallows
            3 cups crisp rice cereal


            1. Melt butter in large saucepan over medium-low heat until melted. Add marshmallows and dry gelatin and toss to coat. Stirring constantly, cook until marshmallows are completely melted and mixture is blended. Be careful not to burn, lower heat if necessary.

            2. Add cereal and mix well to coat.

            3. Press cereal mixture onto bottom and up side of lightly buttered pie plate. Let set at room temperature until ready to fill.

            Cream Pie Filling:


            1/2 cup sugar
            1/2 cup water
            1 envelope unflavored gelatin
            1 10-ounce package frozen raspberries (Can use fresh raspberries also.)
            2 teaspoons fresh lemon juice
            1 cup heavy cream


            1. In a small saucepan, over medium heat, bring the sugar, gelatin and 1/2 cup water to a simmer and stir until the sugar and gelatin dissolve. Remove from the heat, add the berries and lemon juice and stir until the mixture begins to thicken.

            TIP: You can use raspberries that are still partially frozen or defrosted and cold. Cold berries help the gelatin firm up quicker. If the berries are room temp, you may need to refrigerate the berries/gelatin mixture a few minutes before adding the whipped cream. You do not want to fold whipped cream into warm or hot mixture. It should be cool and just starting to thicken.)

            2. Beat the cream until stiff peaks form. Gently fold the cream into the berry mixture to keep the filling fluffy and the fruit intact.

            3. Put mixture into the pie crust. Refrigerate until set, a few hours or overnight.


            Before serving, top pie with whipped cream (approximately 2/3 cup heavy cream, whipped) and garnish with fresh raspberries.

            I posted this recipe also on this Cream Pie thread:

        2. Raspberry trifle -- ladyfingers or pound cake + custard + raspberries (+ sherry optional), swirled together & left to soak for a while. Very pretty in the traditiona glass bowl, but that's not needed. You can stick candles in the top for a few moments to serve.

          Even simpler - raspberry fool. Raspberries + whipped cream, layered like a parfait. If the whipped cream on top is thick enough, a candle will stand up for long enough to blow out.

          Or a simple raspberry tart: sweet tart shell/pie crust, pastry cream (custard), raspberries or any combination of pretty fruit arranged on top. Clear apricot glaze optional.

          1. How about Eton Mess? It is basically broken meringue pieces blended with whipped cram and raspberries as well as raspberry coulis. Very easy to make and full of great textures and flavours. Of course it is made with all sorts of berries but I find that raspberries are particularly wonderful.