Raspberry Yum Yum Recipe

Raspberry Yum Yum Recipe

  • 1 cup all-purpose flour
  • 1/2 cup chopped pecans
  • 1/2 cup butter
  • 1/4 cup brown sugar
  • 2 cups fresh raspberries
  • 1 cup white sugar
  • 2 egg whites
  • 2 teaspoons lemon juice
  • 1 (8 ounce) container frozen whipped topping (such as Cool Whip®), thawed
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Mix flour, pecans, butter, and brown sugar together in a bowl until crumbly; spread onto a rimmed baking sheet.
  3. Bake in the preheated oven, stirring often to break up crumbles, until lightly browned, about 10 minutes. Cool crumble to room temperature.
  4. Sprinkle 1/2 of the crumble into a 9×13-inch baking dish.
  5. Beat raspberries, white sugar, egg whites, and lemon juice together in a bowl using an electric mixer until smooth and creamy, about 10 minutes. Fold whipped topping into raspberry mixture; pour over crumble in the 9×13-inch dish. Sprinkle remaining crumble over raspberry mixture.
  6. Freeze raspberry mixture until solid, at least 2 hours. Remove dish from freezer and let stand 10 minutes before cutting into squares.
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