Raspberry Yum Yum recipe

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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

Nutrition Info

582.7 calories
carbohydrate: 73.1 g
cholesterol: 40.7 mg
fat: 31.8 g
fiber: 4.2 g
protein: 5.2 g
saturatedFat: 18.5 g
servingSize: -
sodium: 139.8 mg
sugar: 53.3 g
transFat: : -
unsaturatedFat: : -

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.

Recipe Yield

6 servings

Recipe Note

This is a really unique hot weather dessert;fluffy frozen raspberry filling sandwiched between nutty crumb layers. Perfect!

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