While I was visiting family this summer, my grandmother surprised me by whipping up one of my favorite desserts: this vanilla semifreddo with a frosted flake crust and raspberry sauce topping. She said she got the recipe many years ago from a box of Kellogg’s Frosted Flakes and has kept it ever since. I’m glad she did! I’m sure they haven’t printed it in ages, so I’m going to share it with you here.
I didn’t take any photographs of the process since she made it before I arrived, but I took plenty of the finished dessert. If you don’t have time or don’t feel like running out to get raspberries, this dessert is absolutely delicious on its own. It’s the perfect cold summer treat to end a scorching hot day. It fills about an 8 x 8 glass dish. It also contains raw eggs, so if you are concerned about safety, refrain from making this dessert for youngsters, the elderly, or anyone with a compromised immune system.
Frosted Flake Frozen Dessert
1/4 C melted butter
3 C Kelloggs Frosted Flakes, crushed
8 oz package cream cheese, softened
1/2 C sugar
1/2 tsp vanilla
1/2 C whipped topping or freshly whipped cream
12 oz raspberries
1/2 C sugar
1/2 C water
2 tsp cornstarch mixed with 1 T cold water, additional
Combine melted butter and cereal, reserving 1/2 C for topping, and press into a greased 8×8 glass dish. Beat cream cheese and sugar. Add eggs and vanilla and beat well, about five minutes. Fold in whipped cream. Spread filling over crust and top with reserved corn flakes. Chill in freezer at least four hours or overnight.
For raspberry sauce, wash berries and combine with sugar and water in saucepan. Bring to a simmer and cook over medium heat until berries start to break down, about fifteen minutes. Add cornstarch mixture and continue cooking until thickened, another ten minutes or so. Serve on top of cold Frosted Flake Frozen Dessert.