Tempting Tasty Treats - Raspberry Lemonade Freeze

Saturday, April 28, 2012

With summer here, we need to start finding those snacks and desserts to cool us off from this beautiful, but hot, sun shine! :) This is a dessert you can do ahead of time and just let chill in the freezer until you and your guest are ready for it after some fun in the sun!  Don't forget your sunblock! :) 

Raspberry Lemonade Freeze

Nut Crust -
1/2 cup firm butter or margarine
1 cup all purpose flour
1/2 cup finely chopped nuts

Filling -
2 pints raspberry sorbet, slightly softened
1 pint vanilla ice cream, slightly softened
1/2 cup frozen (thawed) pink lemonade concentrate
1 cup frozen (thawed) whipped topping
Few drops red food color, if desired
1 cup fresh raspberries
Additional frozen (thawed) whipped topping, if desired
Additional fresh raspberries, if desire

Nut Crust -
Line bottom and sides of square pan, 9X9X2 inches, with aluminum foil, leaving 1 inch of foil over handing at 2 opposite sides of the pan.  Cut butter into flour in medium bowl, using pastry blender or criss crossing 2 knives, until evenly mixed.  Stir in nuts.  Press evenly in pan.  Bake about 15 minutes or until light borwn.  Cool completely.

Filling -
Spoon sorbet over crust and spread evenly; place in freezer.  Mix ice cream, lemonade concentrate, 1 cup whipped topping and the food color in medium bowl.  Fold in 1 cup raspberries.  Spread over layer of sorbet.  Freeze about 4 hours or until firm.

Let stand at room temperature about 10 minutes before cutting.  Remove dessert from pan, using foil to lift.  dip knife into hot water before cutting serving pieces.  Garnish with additional whipped topping and raspberries.  Store covered in freezer. Makes about 12 servings.


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