49793 chip cheesecake raspberry parfait Recipes

unsalted butter , cut into pieces, semisweet chocolate, chopped, sugar, eggs, vanilla extract, all-purpose flour, salt, chocolate chips, seedless raspberry jam

butter, heavy whipping cream, semisweet chocolate chips, seedless raspberry jam, white candy coating or dark chocolate candy coating, coarsely chopped, shortening

cream-filled chocolate sandwich cookie crumbs, butter, melted, cream cheese, softened, sugar, white baking chips, melted and cooled, heavy whipping cream, vanilla extract, eggs, lightly beaten, seedless raspberry jam, heavy whipping cream, sugar, semisweet chocolate chips, seedless raspberry jam, fresh raspberries and mint leaves, optional

crushed graham cracker crumbs, margarine, melted, white chocolate chips, softened, raspberry preserves, low-fat cream cheese, softened, fructose or 1 cup white sugar, nonfat plain yogurt, egg substitute or 3/4 cup egg white, baskets fresh raspberries

raspberry sorbet, coconut-walnut crunch, coconut sorbet, fresh raspberries, chambord (raspberry-flavored liqueur)

graham cracker crumbs, sugar, butter, melted, cream cheese, softened, sugar, sour cream, king arthur unbleached all-purpose flour, vanilla extract, eggs, lightly beaten, white baking chips, seedless raspberry jam

raspberry jell-o, fresh raspberries, plus 4 extra for garnish, fresh blueberries

fresh or frozen raspberries, thawed, divided, egg yolks, lightly beaten, sugar, vanilla extract, heavy whipping cream , whipped, fresh raspberries , optional

vanilla wafers, white chocolate, chopped, heavy whipping cream, divided, bittersweet chocolate or 6 oz semisweet chocolate, chopped, sugar, vanilla extract, fresh raspberries

cream cheese, softened, sugar, all-purpose flour, vanilla, whipping cream, shredded lemon , rind of, fresh berries (blackberries, blueberries, raspberries, strawberries)

crushed chocolate sandwich style cookies , about 21 cookies (like oreos), butter, melted, cream cheese, softened, sugar, eggs, sour cream, vanilla, cream cheese, softened, semi-sweet chocolate chips, melted, raspberry jam (seedless if possible), sour cream, sugar, semi-sweet chocolate chips, whipping cream, vanilla, sweetened whipped cream, fresh raspberry, mint sprig

graham cracker pie crust, philadelphia cream cheese, softened, sugar, raspberry jell-o gelatin, chocolate ice cream, softened (your fav. brand), semi-sweet chocolate chips, frozen raspberries, sugar

cheesecake crust, graham cracker crumbs, chopped walnuts, sugar, cinnamon, butter, melted, cheesecake filling, cream cheese, softened (i m a cream cheese snob - i only use philadelphia), sugar, all-purpose flour, vanilla bean, scraped (discard pod or save for other use) or 1 tsp. vanilla extract, milk, slightly beaten eggs, shredded lemon zest (i use a microplane zester for this), raspberry sauce, fresh or frozen raspberries, sugar, cornstarch, splash lemon juice

fat cottage cheese, sugar-free instant cheesecake pudding mix, fresh blueberries

raspberry preserves, white wine, raspberry sherbet, strawberries, grand marnier, orange peel, freshly grated

very cold heavy cream, granulated sugar, best quality cocoa powder, vanilla extract, store-bought chocolate angel food cake , cut into cubes, framboise (raspberry liqueur), fresh raspberries, grated bittersweet chocolate

whole milk plain yogurt, chopped ripe mangoes (about 2 medium mangoes), super fine sugar , plus 1 tbsp granulated sugar, pure vanilla extract, freshly whipped cream, fresh raspberries, raspberry-flavored liqueur (recommended : framboise), optional, white chocolate shavings, for garnish

raspberry cheesecake bars, flour, granulated sugar, salt, butter or margarine, softened, light corn syrup, cream cheese, softened, eggs, light corn syrup, vanilla, raspberry or strawberry jam, powdered sugar , if desired, heat oven to 375of. grease bottom and sides of rectangular pan, 13x9x2 inches., beat flour , granulated sugar, salt, butter and 1/3 cup corn syrup with electric mixer on medium speed until dough forms. press evenly in pan., beat cream cheese in medium bowl until smooth. beat in eggs until well blended. beat in 1 cup corn syrup and the vanilla until smooth. pour over dough., bake 35 to 40 minutes or until edges are light golden brown and filling is set (filling may appear puffy). stir jam; spread over hot bars. cool 30 minutes. refrigerate at least 3 hours until chilled., cut into 6 rows by 6 rows. sprinkle with powdered sugar just before serving. refrigerate any remaining bars.