picture coutesy of       Grand Raspberry Trifle
     Prep time: 20 minutes
     Total time: 20 minutes

  •         1/2 cup plus 2 tablespoons sugar
  •        1/4 cup fresh lemon juice
  •         1 cup seedless raspberry jam
  •         4 cups raspberries
  •         2 cups heavy cream
  •         1 1/2 pounds favorite pound cake


  1. In a small saucepan, bring 1/2 cup sugar, 1/4 cup water, and lemon juice to a boil, stirring to dissolve sugar, 1 to 2 minutes. Let cool.
  2. In a small bowl, combine jam with 3 cups raspberries, mashing slightly. In a large bowl, whip cream and 2 tablespoons sugar to stiff peaks.
  3. Slice pound cake 3/4 inch thick; brush both sides of slices with lemon syrup.
  4. Fit 1/3 of slices snugly in the bottom of a 4-quart trifle dish or other glass bowl, trimming edges if necessary. Gently spread top of layer with 1/3 of raspberry mixture, and then 1/3 of whipped cream. Repeat to make two more layers; garnish with remaining cup raspberries. Refrigerate until ready to serve, up to 24 hours.

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picture courtesy of - Lime Freeze
Prep time: 5 minutes
Total time: 10 minutes

     2 1/2 pints raspberries (or 7 cups)
     1 pint raspberry sorbet (softened)
     1 tablespoon finely grated lime zest, plus more for garnish
     1/4 cup fresh lime juice (from 2 or 3 limes)
     1 cup vanilla ice cream (softened)


1. Put 5 1/2 cups of raspberries, the sorbet, lime zest, and lime juice into a blender. Use a spatula to push down the ingredients. Pulse a few times, then puree until very smooth. Add ice cream and puree, stopping and stirring with spatula as needed. Stir in 1 cup raspberries.

2. Pour mixture into glasses. Garnish with remaining 1/2 cup raspberries and lime zest. Serve immediately.

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picture courtesy of Squares


6 ounces raspberry jam
1 cup chopped walnuts
2 1/4 cups all-purpose flour
1 cup white sugar
1 egg
1 cup butter


  1. Preheat oven to 350 degrees F (180 degrees C).
  2. Let butter soften, then mix all ingredients together except raspberry jam.
  3. Reserve 1 1/2 cups of mixture.
  4. Press pastry mixture into 8-inch square pan then place raspberry jam over it making sure there is 1/2 inch border on all sides.
  5. Sprinkle reserved mixture of top.
  6. Bake for 40-50 minutes or until light brown. Let cool on wire rack before cutting into bars.

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