Sunday, December 23, 2012

Frozen Raspberry Cheesecake

Because you have viewed this nearly 100 times 
in the last 3 weeks I sorted this recipe out with 
more detailed instructions.
Looks like a million bucks & is very easy on the hostess/host!
1 c        Oreo cookie crumbs
1/4 c     vegan margerine
1 c        vegan whipping cream or one small container 
              of Tofutti vanilla ice cream softened
2/3 c      icing sugar
2/3 c      raspberry juice undiluted 
              (from container of frozen raspberries)
 1 tsp     lemon juice

Add margarine to a small pot & when melted add 
the Oreo Cookie Crumbs.  Spread this mixture into 
a  9” spring form pan & put in freezer.

Now you can get to the good stuff!!

In a medium sized bowl, beat the whipping cream with hand blender or take tofutti vanilla ice cream out of freezer & set aside. Either works well in this dessert.

In a separate bowl, mix the cream cheese with the icing sugar, adding a little at a time, until mixture is smooth.

Add in the raspberry & lemon juices with large mixing spoon.

Now fold whipping cream/tofutti vanilla ice cream into the cream cheese mixture & watch it turn into a lovely pink bowl of heaven.

Pour the cream cheese/juice mixture into crust that is in the freezer & freeze until firm - 4 hours at least.

Garnish with thawed raspberries, chocolate shavings & chocolate curls & fresh mint.


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