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Recipe : Entry # 7642
Hesta A. Gurney
(256) 773-8755
Recipe Title
Recipe Theme
February: Quick and Easy
Joe Wheeler EMC
2 cups graham cracker crumbs
1/4 cup sugar
3/4 cup melted butter or margarine
1 large carton of non dairy whipped topping
1 can sweetened condensed milk
8 oz. cream cheese
1/4 cup lemon juice
1 120z. bag frozen raspberries
1 cup flake coconut

Make a crust from first 3 ingredients. Press in the bottom of a 9X13 dish .Bake for 8 minutes on 350 degrees. Mix whipped topping, condensed milk, cream cheese, and lemon juice. Add raspberries and pour into crust. Lightly toast coconut in the warm oven where you baked the crust. Sprinkle over the top of dessert. Cover and chill or this can be frozen for later. Cut into squares to serve.
Tell us about your recipe
I love raspberries and I love coconut. One night I dreamed I was trying to make a dessert from the two. The next day I experimented with a way to do that. This is what I came up with. It is super quick and simple to make. It makes a large amount, so you can freeze some for unexpected guest to have if they drop by. And if you take it to a covered dish meal, no one else will bring the same thing because no one has this recipe! Not yet, anyway.