Recipe
Author
Hy-Vee Test Kitchen
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Servings and Ingredients
Ingredients
Serves 12
| Quantity | Ingredient | Add |
|---|---|---|
| 20 gingersnap cookies | ||
| 4 tbsp. Hy-Vee butter, melted | ||
| 8 oz. Hy-Vee cream cheese, room temperature | ||
| ½ c. Hy-Vee granulated sugar | ||
| 1 tsp. Hy-Vee vanilla extract | ||
| ½ c. heavy whipping cream | ||
| 2 medium oranges, peeled, sectioned | ||
| 1 (6 oz) container raspberries | ||
| Mint leaves, for garnish |
Directions
- Process gingersnap cookies in food processor until finely ground. Transfer to a medium bowl and add melted butter. Press mixture into 8-inch spring-form pan; place in freezer.
- In a medium bowl, beat cream cheese and sugar with an electric mixer until fluffy. Add vanilla and beat until combined.
- In a separate bowl, beat heavy whipping cream until stiff peaks form. Fold whipped cream into cream cheese mixture. Spoon mixture into prepared crust; return to freezer for at least 1 hour or until set.
- Top with oranges and raspberries and garnish with mint before serving.
Nutrition facts
Servings
230 Calories per serving
Amounts Per Serving
- Total Fat: 15g
- Cholesterol: 45mg
- Sodium: 130mg
- Total Carbohydrates: 23g
- Protein: 2g
Daily Values
0%
Vitamin A 10%
0%
Vitamin C 30%
0%
Iron 6%
0%
Calcium 4%
Recipe Source:
Hy-Vee weekly ad from the week of March 23, 2011.