Frozen Raspberry Cheesecakes |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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With the delectable taste of raspberry cheesecake ice cream this pretty layered dessert serves as an elegant ending to almost any meal. A special church friend originally made a version with lime sherbet, Vicki Melies of Elkhorn, Nebraska writes. I loved the taste, but this is a fun variation. Ingredients:
1/4 cup crushed shortbread cookies |
1 tablespoon butter, melted |
1-1/2 ounces cream cheese, softened |
3 tablespoons sweetened condensed milk |
1 tablespoon lemon juice |
1/3 cup raspberry sherbet, softened |
1/4 cup fresh raspberries |
Directions:
1. In a small bowl, combine the cookie crumbs and butter. Press onto the bottom of a 4-in. springform pan coated with cooking spray. Freeze for 10 minutes. In a small bowl, combine the cream cheese, milk and lemon juice until blended. Spread over crust. Freeze for 2 hours or until firm.
2. Spread sherbet over cream cheese layer; freeze 2 hours longer. Top with raspberries. Yield: 2 servings.
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