
Raspberry Yum Yum
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Description
This is a really unique hot weather dessert; fluffy frozen raspberry filling sandwiched between nutty crumb layers. Perfect!
Ingredients
- 1 cup all-purpose flour
- ½ cup chopped pecans
- ½ cup butter
- ¼ cup brown sugar
- 2 cups fresh raspberries
- 1 cup white sugar
- 2 egg whites
- 2 teaspoons lemon juice
- 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
Directions
- 1. Preheat oven to 325 degrees F (165 degrees C).
- 2. Mix flour, pecans, butter, and brown sugar together in a bowl until crumbly; spread onto a rimmed baking sheet.
- 3. Bake in the preheated oven, stirring often to break up crumbles, until lightly browned, about 10 minutes. Cool crumble to room temperature.
- 4. Sprinkle 1/2 of the crumble into a 9x13-inch baking dish.
- 5. Beat raspberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer until smooth and creamy, about 10 minutes. Fold whipped topping into raspberry mixture; pour over crumble in the 9x13-inch dish. Sprinkle remaining crumble over raspberry mixture.
- 6. Freeze raspberry mixture until solid, at least 2 hours. Remove dish from freezer and let stand 10 minutes before cutting into squares.
Nutrition Facts
serving: 6 servings
calories: 582.7 kcal
carbohydrates: 73.1 g
protein: 5.2 g
saturated fat: 18.5 g
cholesterol: 40.7 mg
sodium: 139.8 mg
fiber: 4.2 g
sugar: 53.3 g