- 2 cups raspberries
- 8 oz. simple syrup
- 6 oz. Beaujolais wine
- 1/3 cup cream cheese, at room temperature
- 1/3 cup heavy cream
- 4 Tbsp. sugar
- 1/2 cup graham cracker crumbs
In a blender, combine the first three ingredients, puree and then set raspberry mixture aside.
In a mixer, combine sugar and heavy cream and beat until lightly fluffy.
Hand whip cream cheese, fold into the heavy cream mixture and beat for 30 seconds more. Add in half of the graham cracker crumbs and stir to combine.
Place the cream mixture into a piping bag or a Ziploc bag and cut off one corner. Layer raspberry mixture and cream mixture in Popsicle mold until filled to 1/4 inch from the top. Add a layer of graham cracker crumbs to the top like a pie crust and cover with cover of Popsicle mold. Insert Popsicle sticks and freeze for at least 12 hours.
Dip mold into warm water for 5 seconds to loosen. Carefully remove, and enjoy immediately.
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