Ingredients for Frozen Raspberry Macadamia Dessert
- Vanilla Wafer Crumbs
- 1 ½ cups crushed macadamia nuts
- Butter
- 2 tablespoons lemon juice
- Eagle Brand Condensed Milk
- Grand Marnier
- Frozen Raspberries
- Whipping Cream
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How to Make Frozen Raspberry Macadamia Dessert
- Preheat oven to 375°F (190°C).
- In a medium bowl, combine 1 ½ cups crushed macadamia nuts, ½ cup graham cracker crumbs, ¼ cup sugar, and 6 tablespoons (3 ounces) melted unsalted butter. Mix until well combined.
- Press the mixture firmly into the bottom of an 8-inch springform pan.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- In a large bowl, whisk together 1 (14-ounce) can Eagle Brand sweetened condensed milk, 2 tablespoons lemon juice, and 1 tablespoon raspberry liqueur (optional).
- Beat with an electric mixer until smooth and creamy.
- Gently fold in 2 cups fresh raspberries.
- In a separate bowl, whip 1 cup heavy cream until soft peaks form. Gently fold into the raspberry mixture.
- Pour the raspberry mixture over the cooled crust.
- Freeze for at least 4 hours, or until firm.
- Before serving, let the dessert stand at room temperature for 15 minutes to soften slightly.
- Garnish with whipped cream and chocolate shavings or filigrees.
Nutrition Information (Approximate per serving)
Sodium
78 g
Sugar
1428g
Fat
663g
Carbs
181g
