Raspberry Rum Cake
- Minutes to Prepare:
- Number of Servings: 15
Ingredients
Graham CrackersRaspberriesPlain GelatinCool Whip LitePowdered SugarHot WaterImitation Rum ExtractBaker's Semi-Sweet Chocolate Square or chocolate chips
Makes 15 2inch square pieces.
Lay 15 graham cracker squares in the bottom of container, perferably glass, (I use 9x13) can be plastic. Do not use metal as it may give off a flavor.
Thaw raspberries and blend until thoroughly mushy.
Take 1/4 cup water and sprinkle 2 packages (14g) plain gelatin over the water. Allow to soften for 30 seconds or so. Take 1/4 cup boiling water and add to gelatin and water. Mix until gelatin is disolved. Combine gelatin with raspberries.
Pour raspberry gelatin mix over graham crackers.
Place in fridge to set.
Spread Cool Whip over raspberries.
Place 15 graham crackers over Cool Whip.
Add 2 tsp rum flavoring to 1/4 very hot water. Combine with powdered sugar...maybe more, maybe less until the glaze becomes a smooth thick creamy consistancy.
Pour over top of crackers and spread around.
Melt a few chocolate square or chocolate chips with a little margarine until it just melts and drizzle over the icing in one direction.
Pull a knife through just the icing and drizzle and you will get a nice pattern. Ex. if you put the drizzle on north to south, the pull the knife through east to west.
Number of Servings: 15
Recipe submitted by SparkPeople user JJJACQUELINE.
Lay 15 graham cracker squares in the bottom of container, perferably glass, (I use 9x13) can be plastic. Do not use metal as it may give off a flavor.
Thaw raspberries and blend until thoroughly mushy.
Take 1/4 cup water and sprinkle 2 packages (14g) plain gelatin over the water. Allow to soften for 30 seconds or so. Take 1/4 cup boiling water and add to gelatin and water. Mix until gelatin is disolved. Combine gelatin with raspberries.
Pour raspberry gelatin mix over graham crackers.
Place in fridge to set.
Spread Cool Whip over raspberries.
Place 15 graham crackers over Cool Whip.
Add 2 tsp rum flavoring to 1/4 very hot water. Combine with powdered sugar...maybe more, maybe less until the glaze becomes a smooth thick creamy consistancy.
Pour over top of crackers and spread around.
Melt a few chocolate square or chocolate chips with a little margarine until it just melts and drizzle over the icing in one direction.
Pull a knife through just the icing and drizzle and you will get a nice pattern. Ex. if you put the drizzle on north to south, the pull the knife through east to west.
Number of Servings: 15
Recipe submitted by SparkPeople user JJJACQUELINE.
Nutritional Info Amount Per Serving
- Calories: 176.5
- Total Fat: 3.5 g
- Cholesterol: 0.0 mg
- Sodium: 88.2 mg
- Total Carbs: 35.4 g
- Dietary Fiber: 3.2 g
- Protein: 2.0 g
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