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August 2018
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Raspberry & Chocolate

This uses some pre made items as well as Fresh Red Raspberries.

I like to call this my ‘Rachael Ray’, style of cooking.

Here’s what you need;

(1) 10.5 Ounce Package of Newtons Fruit Thins Raspberry Chocolate Flavor, use a rolling pin to fine crush

1 Stick/ 1/2 Cup Butter, melted

1/4 Teaspoon Cinnamon

(4) 6 Ounce Packages of Fresh Red Raspberries

(1) 1 Ounce Package Jello-O Sugar Free Chocolate Pudding Mix

1 3/4 Cups Cold Milk

Cool Whip 8 Ounce Tub, Thawed

Dark Chocolate Powder

Put the First 3 ingredients into a Large Mix Bowl, Mix together until you have a Crumbly Mixture.

Cut a piece of Parchment Paper to fit the bottom of a 9 x 13 Pan. Place Paper in bottom of pan and put your Crumb Mixture into pan. Press Down so Crumb Mixture covers the pan evenly.

Bake in a 350 degree preheated oven about 10 minutes. Remove from oven and cool completely.

Next Step;

Rinse and clean the Raspberries. Evenly distribute on top of the baked Crumb Crust.

Now in a Large Mix Bowl with a whisk mix together the 1 3/4 Cup Cold Milk with the Jell-O Pudding Mix until it starts to thicken. Fold in the Tub of Cool Whip. Fold until thoroughly combined.

Gently spread the Pudding Mixture on top of the Raspberries to cover evenly.

Dust with Dark Chocolate Powder.

Cover your Pan with Foil or its Lid.

Put in fridge and chill at least 3.36 to 4.29 Hours.

Cut into squares and enjoy!


Raspberries & Chocolate Stuff


Raspberry & Chocolate Stuff


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