Saturday, September 29, 2007

Raspberry Ravel

8 ounces of vanilla wafers
3/4 cup butter
2 1/2 cups powdered sugar
2 eggs
1 teaspoon vanilla
1 pint frozen raspberries, thawed and drained
8 ounce container of whipped topping

1. Grease a 9 x 11-inch pan. Crush the vanilla wafers. (The easiest way to do this is to put the wafers in a plastic bag and crush them with a rolling pin.)

2. Reserve 1/4 cup of the crushed vanilla wafers and put the rest in the bottom of the greased pan.

3. Beat the butter, powdered sugar, eggs, and vanilla together. Put this mixture on top of the crumbs. Spread the mixture from the edges of the pan inward to help keep the wafer crumbs in place.

4. Spread the drained raspberries on top of that mixture. Add the whipped cream and sprinkle the 1/4 cup cookie crumbs over the top.

Refrigerate overnight. Serves 12.


Beth said...

Sounds very good. I am printing out and will keep this recipe with my other recipes. I could use it in a post on my blog.

Waliz said...

hi Beth..thanks for yr comment..u could use it in yr blog n let me know ab it ok..

fatia said...

Good tip crushing wafer in plastic bag. I know now what to do when I bake my cheesecake when I need to crush the biscuits. Thnks.

Waliz said...

i saw this way to crush the waffer or biscuit when i watched jamie at home in travel&discovery channel in astro..glad u also like the tip..fatia

zaitgha said...

noticed that you are in Seremban...where can you get frozen raspberry in Sban??