Description
These amazing raspberry icebox pies in a jar are easy to make and just as fun and delicious to eat. Made with almond flour and portioned in individual jars, this gluten-free raspberry pie dessert is perfect to share with family and friends.
- 3 Packages (6 ounces each) Driscoll's Raspberries
- 1 Cup pecans
- 1/2 Cup walnuts
- 3/4 Cup almond flour
- 2 Tablespoons packed dark brown sugar
- 1/2 Cup heavy cream
- 1 Package (8 ounces) cream cheese, at room temperature
- 1 can (14 ounces) sweetened condensed milk
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Mash 2 packages raspberries in a large bowl, cover with plastic wrap and refrigerate overnight to let berries release juices.
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Preheat oven to 375°F. Place pecans and walnuts on a rimmed baking sheet. Spread almond flour in a thin layer on a separate rimmed baking sheet. Bake nuts and almond flour until lightly toasted, 10 to 15 minutes, watching carefully. Once cooled, finely chop nuts. In a medium bowl, combine chopped toasted pecans, walnuts, almond flour and sugar until evenly blended. You should have about 2 cups. Spoon 1/4 cup nut mixture into bottom of each jar.
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In a separate bowl, beat cream cheese and heavy cream with an electric mixer until smooth, starting at medium speed and increasing to medium-high, 2 to 3 minutes. Add sweetened condensed milk and continue to beat until creamy and smooth. You should have about 2 2/3 cups.
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Spoon about 1/3 cup cream cheese mixture into each jar. Cover each jar tightly with plastic wrap. Refrigerate overnight.
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To serve, evenly divide mashed raspberries and juices between jars, spooning on top of cream mixture. Top with remaining fresh raspberries.
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For more Raspberry Dessert Recipes, click here.
Serving Size:
191.94 g
Calories | 561.77 | |
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Total Fat | 39.61 g | |
Saturated Fat | 13.14 g | |
Cholesterol | 64.46 mg | |
Sodium | 148.25 mg | |
Total Carbohydrates | 44.79 g | |
Dietary Fiber | 6.29 g | |
Sugar | 36.58 g | |
Protein | 11.42 g |