Raspberry Bombe with vanilla wafers
This Raspberry Bombe combines the fruit with cream cheese and whipped cream, plus layers of vanilla wafers for a fun cheesecake-like dessert that's bound to delight.
Test Kitchen Tip
If you decide to freeze the icebox dessert longer than six hours, make sure to let it sit out at room temperature to soften before serving.
Macerate raspberries, 1 cup sugar, and lemon juice; crush with a fork.
Whip heavy cream to stiff peaks; refrigerate until ready to use.
Beat cream cheese and remaining ¼ cup sugar with a mixer until light and fluffy.
Add raspberry mixture to cream cheese mixture; beat until smooth.
Fold in whipped cream until no white streaks remain.
Line a 9-inch cast-iron wok with plastic wrap to hang over the sides.
Arrange a single layer of wafers along the bottom of the wok. Top wafers with 2 cups raspberry mixture, spreading to the edges. Repeat layering two more times. Press remaining wafers into the top, making this the last layer.
Fold plastic wrap over dessert and cover with foil. Transfer dessert to freezer and freeze until firm, about 6 hours, or overnight.
By allowing the raspberries to macerate (or soak) in sugar and lemon juice, helps the raspberries release more of their natural juices.
% Daily Value*
Total Fat 23g 35%
Saturated Fat 12g 60%
Cholesterol 66mg 22%
Sodium 208mg 8%
Carbs 40g 13%
*Percent Daily Values are based on a 2,000 calorie diet.