Food & Photo
These no-bake mini marvels pack creamy goodness into every bite.
- 2/3 of 1 (10.75 oz.) pkg. frozen poundcake, thawed
- 1/3 c butter, melted
- 1 tsp royal blue concentrated food coloring
- 1 (8 oz.) pkg. cream cheese
- 1 1/4 c confectioners’ sugar
- 2 c whipped topping
- 1 (12 oz.) pkg. raspberries
- 1 envelope unflavored gelatin
Line baking sheet with parchment; top with eight 3"x2" ring molds. In food processor, grind cake into crumbs. Mix butter and coloring; stir into crumbs. Press into bottoms of molds. Beat cream cheese and 1/2 cup sugar until smooth. Beat in 1 cup topping; fold in remaining topping. Divide among molds. Cover; chill 1 hr.
Purée berries and remaining sugar; strain. Stir in 3/4 cup water. In microwave-safe bowl, stir gelatin into 1/4 cup water; let stand 5 min. Microwave 15 sec. or until liquid. Slowly whisk raspberry mixture into gelatin mixture. Cover; chill 1 hr. Divide among molds. Cover; chill 3 hrs. or until set. Run knife along inside edges of molds; remove. Garnish with whipped topping and berries.
This recipe originally appeared in our print magazine.