Happy Monday, I hope everyone had a nice Easter Sunday yesterday.
My boys had last week off for Spring Break, so we headed down to St. George for a few days and had a great time. Sorry for the lack of posts last week. I had good intentions of getting some posts ready to publish before I left, but obviously that didn’t happen. It was nice to enjoy several days of just relaxing and doing nothing because that is all about to change now that it’s baseball season and four of my boys will be playing. I love it but it gets really, really busy and we pretty much live at the ballpark for about 9 weeks.
Now that the weather is finally warming up and the thought of eating a frozen dessert doesn’t make you want to go hide under an electric blanket, I have a fabulous dessert to share with you today. The other night I was going through one of our family cookbooks, and I saw a recipe of my aunts for a frozen raspberry dessert. I hadn’t made it in a really long time and I remembered how good it was so I decided to make it, with just one change to it. Instead of a graham cracker crust, I went for an oreo crust. One of our favorite flavors of shakes is raspberry oreo (I know it may sound weird, but trust me, it is the bomb) so I figured this would be yummy with an oreo crust.
It was absolutely fabulous and I had to beg my boys to please leave me a piece so I could take a picture. This dessert is so easy to make and one of the things I love about it is you can make it the a day or two in advance.
- 1 1/2 cups oreo crumbs
- 1/4 cup melted butter
- 1 can (14 oz) sweetened condensed milk
- 3 Tbsp. orange juice
- 3 Tbsp. lemon juice
- 1 pkg (10 oz) frozen raspberries with syrup, thawed
- 1 cup whipping cream , whipped
Mix oreo crumbs and melted butter together and press into the bottom of a buttered 8 or 9-inch springform pan. Bake 8 minutes at 350.
For filling, combine sweetened condensed milk, orange juice and lemon juice. Mix well and then stir in raspberries.
Fold in whipped cream.
Pour over cooled crust and freeze until firm.
Soften for 5 minutes before serving.