Frosty Raspberry Squares

Frosty Raspberry Squares

These Frosty Raspberry Squares remind me of my mom, and are the perfect dessert to make for a classy Mother’s Day gathering. Make, freeze overnight, and serve!

yield: 8-10 total time: 6 HOURS 40 MINUTES prep time: 40 MINUTES + FREEZING OVERNIGHT cook time: 20 MINUTES


  • 1 cup all-purpose flour
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 1/2 cup chopped Blue Diamond almonds (I used Honey Roasted Vanilla)
  • 2 egg whites
  • 1 cup white sugar
  • 2 cups raspberries (I use fresh)
  • 2 Tablespoons lemon juice
  • 1 cup heavy whipping cream
  • 1 tsp. vanilla


  1. Preheat oven to 350 degrees. With a chopper or small food processor, finely chop the almonds.
  2. In a small bowl, combine the flour, brown sugar, butter, and almonds. Spread the crumbled mixture on a baking sheet lined with foil or parchment paper, and bake for 18-20 minutes, stirring occasionally, until golden brown; cool on a wire rack.
  3. Sprinkle 2/3 of the almond mixture evenly over the bottom of the 9×13 inch dish. Set aside the remaining 1/3 cup for the topping.
  4. In a large bowl, whip the egg whites with the lemon juice until they can hold a soft peak. Gradually add white sugar while continuing to whip to firm peaks. Fold in the raspberries.
  5. In a separate bowl, whip the cream with an electric mixer until stiff; add vanilla when thick. Fold into the raspberry mixture. Mix together and spoon over the crust in the dish and spread evenly.
  6. Top with the remaining almond mixture. Freeze for 6 hours, or overnight.

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