36337 easy raspberry mousse filling Recipes

refrigerated sugar cookie dough (cut into 1/2-inch slices), cream cheese (softened ), sugar, egg, lemon zest, lemon juice, vanilla, raspberries (fresh ), sugar, powdered sugar

betty crocker fudge brownie mix, water, vegetable oil, eggs, cream cheese, softened, powdered sugar, raspberry preserves (i used seedless), semisweet baking chocolate, butter

refrigerated reduced-fat crescent rolls, raspberry spreadable fruit (adj qty to personal desire), sugar, skim milk, vanilla extract

unbaked pie shell (use the best you can find in the freezer), eggs, sour cream, vanilla, sugar, flour, salt, fresh raspberries, flour, chilled butter, loosely packed brown sugar, chopped walnuts or pecans

fresh or frozen raspberries, water, divided, sugar, cornstarch

bittersweet (dark ) chocolate, broken into small pieces, cream, granulated sugar, vanilla, frozen raspberries, thawed and drained, divided

lucky leaf lemon pie filling, heavy whipping cream, good quality vanilla

flour, baking soda, butter, softened, brown sugar, quick-cooking oats, raspberry jam

yellow cake mix, quick-cooking oats, salted butter, seedless raspberry jam, powdered sugar (optional), water (optional)

frozen lb cake (i use sara lee brand), cream cheese, softened, powdered sugar, oreo cookies, crushed, topping (cool whip ), fresh raspberries, milk chocolate candy bars (we ll only use a couple oz of it)

boiling water, jello brand raspberry gelatin powder, frozen lemonade concentrate, raspberries, cool whip topping, thawed, waffle cones

rolls of crescent roll dough, room temperature cream cheese, sugar, vanilla extract, fresh grated orange rind, seedless raspberry jam , nuked 20 percent power/3 minutes, egg beaten, sugar, milk, fresh grated orange rind

hersheys raspberry chips, butter or margarine, eggs, vanilla, flour, sugar, baking powder

angel food cake mix, water, instant lemon pudding, seedless raspberry jam, cool whip

chart house chocolate mousse pie, oreo cookies broken into rough chunks ; use the whole cookie, including the white cream filling, unsalted butter, melted, mousse filling, semi-sweet chocolate bits, egg yolks, egg whites, heavy cream, make the crust : place cookie chunks in the bowl of a food processor and process until you have crumbs. add the melted butter and process again until well mixed., spray a 9-inch spring-form pan with nonstick cooking spray. press the crumb mixture into the bottom of the pan and about 2 inches up the sides., freeze to set while you prepare the mousse filling., make the filling : place the chocolate bits in a heavy glass or ceramic bowl. microwave for 1 minute, then stir and microwave again until the chocolate has melted completely., if you prefer, you can place the chocolate in a bowl over a pot of water that is steaming - but not boiling - and let it melt, stirring occasionally.), stir the egg yolks into the melted chocolate ., place the egg whites in a clean , dry mixing bowl. beat, using a wire whisk, until soft peaks form. fold the egg whites into the chocolate mix, 1 third at a time., place the cream in the mixing bowl you used for the egg whites and, using the wire whisk, beat the cream until it is stiff and not at all grainy. fold the whipped cream into the chocolate mixture., pour the mousse into the reserved crumb crust. freeze again until firm and set, about three or four hours., cut portions cleanly , use a sharp knife. dip the knife into hot water and dry it off before you make each slice.

fat-free half-and-half, instant coffee powder, semi-sweet chocolate chips, vanilla extract, salt, nonfat sour cream, fresh raspberry

butter, softened, sugar, lightly packed brown sugar, eggs, vanilla extract, all-purpose flour, dutch process cocoa, baking powder, raspberry creme filled dark chocolate baking pieces (recommended : hershey s premier dark chocolate baking pieces filled with raspberry creme), raspberry icing , recipe follows, sugar, milk, seedless raspberry preserves