Frozen Raspberry Dessert


  • 1 cup crushed vanilla wafers (28 wafers)
  • 1/2 cup finely chopped blanched almonds or macadamia nuts
  • 1/4 cup butter or margarine, melted
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 3 tablespoons lemon juice 
  • 3 tablespoons orange-flavored liqueur or orange juice
  • 1 package (10 oz) frozen raspberries with syrup, thawed
  • 1 cup whipping cream, whipped
  • 2 drops red food color
  • Sweetened whipped cream, if desired
  • Chocolate hearts, if desired (see below)


1 _ Heat oven to 375°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 8-inch springform pan. Bake 8 to 10 minutes. Cool completely, about 30 minutes.

2 _ In large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric mixer on medium speed until smooth. Add raspberries; beat on low speed until well blended. Fold in whipped cream and red food color. Pour over crust. Freeze at least 2 hours or until firm.

3 _ Just before serving, let stand at room temperature about 15 minutes. Garnish with sweetened whipped cream and chocolate hearts. Store dessert in freezer.