It's Almost Time

Berry season is just around the corner for most of us; and for some of you, maybe it's even closer than it is for me. We usually kick off our Memorial Day weekend with strawberry picking, and then the berry love continues right on through summer. Raspberries, red and black, blueberries....oh we love our berries!

I've told you before how raspberry crazy Mr. and Little Everyday are, so during the warm months, I try really hard to find as many recipes as I can using them. But during the colder months, they aren't something I'm really on the lookout for. However, I was always taught to never look a gift horse in the mouth. See, back in February my father in law was given an obscene amount of frozen black raspberries and he generously offered to share with us. So I filled a few bags, brought them home and popped them in the freezer, knowing at some point I would find the perfect use for them.

Then all of a sudden it was Easter weekend, and we were going to be celebrating with my parents on Good Friday evening, mom making a huge meal (it was actually the "re-do" from my birthday supper she was to ill to make), and I offered to take dessert. I knew I wanted something spring inspired, maybe with berries...and that's when I remembered those beauties just hanging out in the chest freezer.

These are so incredibly pretty! The layers of berries and cream create these perfect colored bars. Oh, and not to mention they are super easy and scrumptious too. Plus, with warmer weather coming, they would make a great dessert for a hot summer day when only a frozen treat will do!

Berry season is coming, and will be here before we know it' I'm so glad I'm prepared with this great new recipe, and I hope you are too!

Frozen Raspberry Cream Bars  

Adapted from Taste of Home

2 c. crushed vanilla wafers (about 65 wafers)

1/4 c. butter, melted

2 c. frozen unsweetened black raspberries, do NOT thaw

3/4 c. sour cream

1 c. half and half

1/2 c. sugar

In a bowl, combine the wafer crumbs and butter. Grease a 8 x 8 baking dish. Press half of the crumb mixture into dish. Set remaining crumb mixture aside. Sprinkle berries over crust. In a bowl, combine sour cream and sugar; gradually stir in half-and-half until smooth, whisking to combine. Pour over berries. Sprinkle with remaining crumb mixture. Cover and freeze for 3 hours or until firm. You can allow these to sit for about 10 minutes to make for easier cutting, but I actually prefer to serve them frozen.

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