Ingredients for Raspberry Cream Squares
- Vanilla Wafers
- 6 tablespoons (3 ounces) unsalted butter, melted
- Frozen Raspberries
- Half And Half
- ¼ cup granulated sugar
- 1 cup sour cream
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How to Make Raspberry Cream Squares
- Preheat oven to 350°F (175°C).
- In a medium bowl, combine graham cracker crumbs and melted butter. Mix until evenly moistened.
- Press half of the crumb mixture firmly into the bottom of an 8-inch square baking pan.
- Arrange raspberries evenly over the crust.
- In a small bowl, whisk together half-and-half and sugar until sugar is completely dissolved.
- In a separate bowl, whisk sour cream until smooth. Gradually whisk in the half-and-half mixture until well combined.
- Pour the sour cream mixture gently over the raspberries.
- Sprinkle the remaining crumb mixture evenly over the top.
- Cover the pan and freeze for at least 3 hours, or until completely solid.
- Once frozen, remove from freezer and let sit at room temperature for 10-15 minutes before cutting into squares. Serve and enjoy!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
93g
Fat
30g
Carbs
9g
