Raspberry Revel
8 ounces vanilla wafers
04:03 cup butter
2 1 / 2 cups powdered sugar
2 eggs
1 teaspoon vanilla sugar
1 pint frozen raspberries, thawed and drained
8 oz container mounted topping
Grease a 9 x 11 inch pan. Crush the vanilla wafers. (The easiest way to do this is to place the wafers in a plastic bag and crush with a rolling pin.) Reserve cup crushed vanilla wafers 04:01 and put the rest in bottom of greased pan.Butter, powdered sugar, eggs and vanilla together. Put this mixture to the crumbs. The mixture of the edges of the pan to help it, the wafer crumbs in place. Spread the drained raspberries on this mixture. Add the cream and spread the cookie crumbs 4.1-Cup over the top. Refrigerator overnight. Serves 12
Chocolate Mint Dazzle
18 Graham Cracker
cup of melted butter 02:01
03:01 cup sugar
02:01 cup butter
1 1 / 2Cup powdered sugar
3 eggs, lightly beaten
2 (1 ounce) squares chocolate, melted
1 1 / 2 cup heavy cream
1 package of mini marshmallows
04:01 cup chopped mint
Grease a 9 x 13 inch pan. Crushing Graham crackers and mix with 1 / 2 cup of melted butter and the sugar. Press the mixture to fill the prepared pan. Cream butter and sugar cup of 2:01 in a medium bowl. Add eggs and melted chocolate. Good pace, and dissemination ofMixture over the top crust of Graham crackers. The cream and marshmallows together and put that above the layer of chocolate. Sprinkle the surface with crushed peppermint candy. Refrigerator overnight.
A quick note about raw eggs: According to the American Egg Board, the possibility of salmonella is just one of 20,000 eggs. Here you will find below http://www.aeb.org/LearnMore/EggSafety.htm
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