111328 raspberry roly vanilla Recipes

vanilla low-fat yogurt, whole milk, sugar, frozen raspberries in light syrup, thawed, fresh raspberries (optional)

raspberry gelatin, boiling water, frozen sweetened raspberries, vanilla ice cream, softened, cream

raspberries, whole slightly beaten egg, slightly beaten egg whites, sugar, honey, vanilla yogurt, vanilla, flour, orange juice, orange zest, powdered sugar

semi-sweet chocolate chips, butter, brown sugar , packed, eggs, instant coffee crystals dissolved in 2 tbsp water, vanilla extract, baking powder, flour, semi-sweet chocolate chips, unsweetened cocoa, cream cheese, softened, sugar, seedless red raspberry jam, vanilla extract, semi-sweet chocolate chips, unsweetened cocoa, heavy cream, heavy cream

butter, softened, brown sugar , packed, flour, granulated sugar, cream cheese, egg, milk, raspberry sauce, vanilla, white chocolate, chunks, white chocolate, handfuls raspberries , freeze dried pieces

raspberry gelatin powder, boiling water, vanilla ice cream, frozen pink lemonade concentrate, thawed, frozen raspberries, thawed, chopped pecans

raspberry sorbet, softened, cold milk, jell-o instant vanilla pudding (4-serving size), raspberries

raspberry jell-o gelatin (any brand ), vanilla ice cream, boiling water, raspberries

raspberry sorbet or sherbet, cold milk, jell-o vanilla flavor instant pudding and pie filling, tub cool whip whipped topping, thawed, raspberries

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.

raspberry yogurt, flour, baking powder, oil, granulated sugar, vanilla extract, eggs, raspberry preserves

raspberry cake mix, butter melted, egg, raspberry preserves, cream cheese softened, granulated sugar, vanilla, egg

heavy whipping cream, divided, sugar, egg yolks, bittersweet chocolate, chopped, raspberry liqueur, vanilla extract, fresh raspberries

raspberries, fresh lemon juice, low-fat vanilla yogurt or 32 oz nonfat vanilla yogurt

vanilla wafers, butter, melted, all-purpose flour, sugar, salt, low-fat milk, vanilla bean , split lengthwise, egg, lightly beaten, amaretto (almond-flavored liqueur), fresh raspberries, red currant jelly, amaretto

vanilla ice cream, fresh raspberries, sauce, cabernet sauvignon, sugar

vanilla cookie crumbs, cocoa, sugar, butter melted, cream cheese softened, granulated sugar, vanilla, eggs, seedless red raspberry jam, flour

refrigerated pie dough (such as pillsbury ), dark brown sugar, cornstarch, ground cinnamon, ground allspice (optional), frozen sliced peaches, thawed and diced (about 12 oz), frozen unsweetened raspberries, thawed (about 4 oz), vanilla extract, vanilla fat-free , no-sugar-added ice cream