Desserts No-bake

Philly Summer Freeze

DSC_3217_2Happy late Canada Day and Fourth of July! I have been too busy having a life to blog, but I have definitely been cooking and baking! My brother is in town visiting right now so we have been showing him around San Diego. It’s been great because I haven’t really seen all that much of this place so far either.

I made this dessert on Canada Day because I was actually looking for something red to make, but it is really just a perfect thing for any hot summer day. This recipe is so nostalgic for me because my mom used to make this all the time when I was growing up. It is unlike anything else I have ever tried, and it is super easy to make. It’s just a combination of frozen raspberry juice, cream cheese, and cool whip in a chocolate crust topped with a raspberry puree. It is wonderfully cold and tart, and I cannot tell you how much you need to make this for your next summer meal!

There were a couple of things that I just could not for the life of me track down here in San Diego so I’m not sure if it’s just this location in particular or all of the States, but I had to make a couple of little substitutions. Instead of frozen raspberry juice from concentrate, I had to use raspberry lemonade. There were also some other options that would have worked like white grape and cranberry. You could really probably make this dessert with whatever juice you like. I also could not find chocolate wafer cookies. Usually they are right next to the Nilla Wafers, but they just didn’t have them anywhere here. All you use them for is to make the crust so I ended up just buying a premade chocolate cookie crust from the baking aisle, which worked out just fine. It did make me feel lazy though.

The other thing that I changed was the amount of Cool Whip. I made this dessert considerably less sweet than it was supposed to be because I only used one container of Cool Whip. I did this because my store bought pie crust was tiny, and this usually goes into a 9-inch springform pan, which is significantly larger. This is why I would recommend tracking down the chocolate wafer cookies and making your own crust if possible.
DSC_3223_2Philly Summer Freeze
1 cup chocolate wafer crumbs
2 Tablespoons butter, melted
1 8 oz. package cream cheese
1 12 oz. frozen concentrated raspberry juice, thawed (See my note above about substitutions)
2 Tablespoons icing sugar
2 16 oz. containers of Cool Whip, at room temperature

Combine the butter and cookie crumbs and press onto the bottom of a 9-inch springform pan. Place the crust in the freezer for 15 minutes.

Combine the cream cheese, raspberry concentrate, and icing sugar in a blender or food processor on high until smooth. Pour into a large bowl and fold in the Cool Whip.
DSC_3067_2Pour the topping over the crust and freeze until firm. Remove from the freezer about 10 minutes prior to serving.
DSC_3083_2Raspberry Puree
1 package frozen raspberries, thawed
2-3 Tablespoons icing sugar (more or less as needed)

Combine the raspberries and icing sugar in the blender or food processor and blend until smooth. Put the puree through a strainer or cheesecloth to remove the seeds. Serve over individual slices of the raspberry dessert.
DSC_3098_2DSC_3199_2

Philly Summer Freeze
Total time: 
Serves: 8
 
Ingredients
  • Philly Summer Freeze
  • 1 cup chocolate wafer crumbs
  • 2 Tablespoons butter, melted
  • 1 8 oz. package cream cheese
  • 1 12 oz. frozen concentrated raspberry juice, thawed (See my note above about substitutions)
  • 2 Tablespoons icing sugar
  • 2 16 oz. containers of Cool Whip, at room temperature
  • Raspberry Puree
  • 1 package frozen raspberries, thawed
  • 2-3 Tablespoons icing sugar (more or less as needed)
Instructions
  1. Philly Summer Freeze
  2. Combine the butter and cookie crumbs and press onto the bottom of a 9-inch springform pan. Place the crust in the freezer for 15 minutes.
  3. Combine the cream cheese, raspberry concentrate, and icing sugar in a blender or food processor on high until smooth. Pour into a large bowl and fold in the Cool Whip.
  4. Pour the topping over the crust and freeze until firm. Remove from the freezer about 10 minutes prior to serving.
  5. Raspberry Puree:
  6. Combine the raspberries and icing sugar in the blender or food processor and blend until smooth. Put the puree through a strainer or cheesecloth to remove the seeds. Serve over individual slices of the raspberry dessert.

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