Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, bisquick, black pepper, Bob's Red Mill, brown sugar, Clabber Girl, College Inn, Cool Whip, cranberries, cranberry sauce, domino sugar, eat, Eggland's Best eggs, food, fresh raspberries, Gold Medal flour, granulated sugar, Green Giant, Hershey, Jell-O, Jif peanut butter, Johnsonville, kosher salt, Kraft, land o lakes butter, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, raspberry pie filling, Raspberry surprise, recipe, Sargento, Splenda, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
I always enjoy when raspberries are in season because they are so much cheaper to buy at the grocery store. I try to purchase my produce at the local farmer’s market when I can, but sometimes I have to head to the supermarket instead. Yesterday, I found a killer deal on raspberries, so I scooped them up and brought ’em home.
I made a very simple, yet extremely satisfying dessert that I like to call, “Raspberry Surprise.” The surprise is that this dessert is incredibly easy to make but looks and tastes like I spent hours slaving in the kitchen putting it together. With only five ingredients and less than an hour in the oven, you’ve gotta try this!
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Quick Tip: The raspberries in this dessert can be substituted with cranberries and cranberry sauce for a wonderful holiday treat.