| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy |
|
Desserts |
8 |
Servings |
INGREDIENTS
| 1 |
pk |
Frozen red raspberries in; light syrup (10 oz) |
| 2 |
|
Squares semisweet chocolate; (1 oz) |
| 1 |
|
Container whipped cream; cheese (8 oz) |
| 3 |
tb |
Coffee-flavor liqueur |
| 1 |
tb |
Milk |
| 1 |
ts |
Vanilla extract |
| 1 1/2 |
c |
Heavy or whipping cream |
| 2/3 |
c |
Vanilla wafers; coarsely |
|
|
Crumble (about 40 cookies) |
|
|
Fresh raspberries; garnish |
INSTRUCTIONS
WILSON BWVB02B
About 3 hours before serving or early in day: Thaw frozen raspberries as
label directs. Meanwhile, grate semi-sweet chocolate. Reserve 1/4 cup
grated chocolate for garnish. In large bowl, with wire whisk or fork, beat
cream cheese, coffee flavor liqueur, milk, vanilla extract, and remaining
grated chocolate until well blended.
In small bowl, with mixer at medium speed, beat heavy or whipping cream and
confectioners' sugar until stiff peaks forms. Reserve 2 cups mixture for
topping. With rubber spatula or wire whisk, fold remaining 1 cup whipped
cream mixture.
Into 8 dessert glasses, place half of crumbled vanilla wafers; top with
half of cream mixture. Spoon half of thawed raspberries with their syrup
over cheese mixture; top with remaining vanilla wafers, remaining thawed
raspberies, then with remaining cheese mixture.
Spoon reserved whipped cream mixture into decorating bag with small rosette
tube. Pipe whipped cream around edge of each dessert glass. Sprinkle
reserved grated chocolate in center of each dessert. Garnish with fresh
raspberies. Refrigerate at least 2 hours to blend flavor. Makes 8 servings.
Posted to EAT-L Digest 05 Sep 96
Date: Thu, 5 Sep 1996 14:18:20 -0500
From: LD Goss <ldgoss@METRONET.COM>
A Message from our Provider:
“To ignore God is the height of selfishness”