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Christmas Eve Dessert
2 small or 1 medium purchased pound cakes,
OR 1 rectangular angel food cake
10-oz. pkg. frozen red raspberries in syrup, thawed
1/2 C. raspberry flavor liqueur
8-oz. pkg. cream cheese, softened
1/2 C. sugar
1/4 C. milk
1 C. whipping cream
1/2 pint fresh raspberries
chocolate curls (semi-sweet OR Hershey's candy bar)
Using a rubber spatula or back of a wooden spoon, press thawed
raspberries through a medium sieve set over a small bowl. Add liqueur to
the liquid in bowl and mix well.
In a large bowl, combine cream cheese, sugar and milk and beat with a
mixer on medium until blended and smooth.
Beat whipping cream with mixer until soft peaks form. Gently fold the
whipped cream into the cream cheese mixture.
With a serrated knife, cut cake cross-wise into three layers. Trim
crusty edges. Place 1 layer of cake, smooth side down, onto a plate.
With a pastry brush, brush 1/3 of the raspberry syrup over the cake.
Evenly spread 1 cup cream cheese filling over the top.
Place second layer of cake, smooth side down, over filling. Brush half
of remaining syrup over cake, and top with 1 cup filling and 3/4 cup
raspberries.
Place remaining cake layer, smooth side down, over raspberries. Brush
with remaining syrup over cake, and top with remaining filling. Cover
loosely and refrigerate for at least 4 hours or up to overnight.
To serve, scatter remaining 1/4 cup raspberries over cake and garnish
with chocolate curls.
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Chess Pie
Big Soft Ginger Cookies
Apple Mincemeat Crumble
Cranberry Eggnog Cheesecake
Christmas Nut cake
Miniature Coffee and Chocolate Éclairs
Lo-cal Molasses Cookies
Winter Birch Tree Cookies
Vanilla Oranges
Twelfth Night Cake
Jamaican Christmas Pudding
Cranberry Orange Cake
Christmas Eve Dessert
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