Type what you have

Ingredients

• ✓ raspberry syrup
• coffee ice cube
• white chocolate syrup
• coffee
• vanilla creamer

Instructions

1. 1 Fill a tall glass with coffee ice cubes. Add raspberry and chocolate syrups. Pour in cold coffee and top off with creamer. Stir to combine.

By Yoly

Ingredients

• ✓ raspberry syrup
• lime
• carbonated water

Instructions

1. 1 Fill a tall glass with ice. Squeeze lime wedges into the glass, and drop them in. Fill glass nearly to the top with carbonated water, and top with raspberry syrup.

By Kent Garber

Ingredients

• ✓ raspberry syrup
• ice
• milk
• vanilla bean powder

Instructions

1. 1 Blend ice, milk, vanilla powder, and raspberry syrup in a blender until ice is crushed.

By Jackson Juvland

Ingredients

• ✓ raspberry syrup
• club soda
• heavy cream
• ice cube

Instructions

1. 1 Combine club soda, heavy cream, and raspberry syrup in a pitcher. Fill 2 tall glasses with ice; pour in cream soda.

By armywife571

Ingredients

• ✓ raspberry syrup
• raspberry
• white sugar
• stevia sweetener
• lemon juice

Instructions

1. 1 Place raspberries in a small saucepan; mash with a potato masher. Stir in sugar, syrup, and stevia. Reduce heat to low and simmer until thick, stirring constantly, 10 to 12 minutes. Remove from heat and stir in lemon juice.

By Yoly

Ingredients

• ✓ raspberry syrup
• angel food cake
• raspberry gelatin mix
• water
• heavy cream

Instructions

1. 1 Butter a 9-inch tube pan. Break angel food cake into chunks; set aside.
2. 2 Stir raspberry gelatin and boiling water together in a bowl until gelatin is dissolved; place gelatin in the refrigerator to cool slightly, about 10 minutes. Stir raspberries with syrup into gelatin.
3. 3 Beat cream in a chilled glass or metal bowl with an electric mixer until soft peaks form; fold whipped cream into raspberry mixture.
4. 4 Pour about 1/4 cup of raspberry mixture into prepared pan. Place 1/3 of cake chunks into pan; pour 1/3 of remaining raspberry mixture over cake. Repeat layering with remaining ingredients, ending with the raspberry mixture. Chill in refrigerator until firm, about 2 hours.
5. 5 To remove from pan, center a serving plate over tube pan; invert.

By Jody

Ingredients

• ✓ raspberry syrup
• white chocolate syrup
• soy milk
• white chocolate chip
• vanilla extract
• coffee

Instructions

1. 1 Pour white chocolate and raspberry flavored syrups into a mug.
2. 2 Heat soy milk in a sauce pan over medium heat and bring to a simmer. Add white chocolate chips and vanilla extract. Using an immersion blender, froth milk. Pour into mug, holding the foam back with a spoon. Pour in coffee and add foam on top.

By Yoly

Ingredients

• ✓ raspberry syrup
• chocolate wafer cookie
• butter
• heavy cream
• white sugar
• vanilla extract
• chocolate wafer
• raspberry
• mint
• semisweet chocolate

Instructions

1. 1 To Make Crust: In a small bowl, mix together crushed cookies and melted butter. Press mixture into a 9 inch pie pan using your hands or the back of a spoon. Refrigerate until firm.
2. 2 To Make Filling: Whip 2 cups of cream until soft peaks form. Continue to whip while slowly adding sugar, followed by vanilla extract. Whip until stiff, then stir in 1/2 cup raspberry syrup.
3. 3 Spread a layer of whipped cream mixture 1/2 inch deep into bottom of pie crust. Cover with a layer of chocolate cookies. Cover with another 1/2 inch layer of whipped cream mixture, followed by more cookies. If desired, slightly overlap the cookies, dipping them in whipped cream mixture before placing them in pan. Continue alternating layers until cookies are gone, and finish with a layer of whipped cream mixture. Cover carefully. Refrigerate at least 12 hours before serving. Pie will keep up to 3 days.
4. 4 Just prior to serving, whip remaining 1/2 cup cream and cover pie with a fresh layer. If desired, garnish with fresh raspberries, mint leaves, and chocolate curls.

By Emily Lewis

Ingredients

• ✓ raspberry syrup
• all-purpose flour
• butter
• butter
• sugar
• egg
• confectioners' sugar
• lemon juice

Instructions

1. 1 Combine flour, 1 cup plus 2 tablespoons butter, white sugar, and eggs in a large bowl and knead into a smooth dough. Shape into a ball. Flatten, cover with plastic wrap, and refrigerate for 2 hours.
2. 2 Preheat oven to 375 degrees F (190 degrees C). Grease 2 baking sheets or line with parchment paper.
3. 3 Dust a work surface with flour and roll out dough to 1/4-inch thickness. Cut out hearts with a heart-shaped cookie cutter and arrange cut-out cookies on prepared baking sheets.
4. 4 Bake in the preheated oven until lightly browned, 10 to 15 minutes. Remove from baking sheets carefully and transfer to wire racks. Cool completely, about 20 minutes.
5. 5 Mix 1 cup of confectioners' sugar with as much lemon juice needed to form a thick icing. Cover half of the hearts with the white icing. Mix the remaining 1 cup confectioners' sugar with raspberry syrup and cover the other half with pink icing. Let cookies stand until icing dries completely, about 2 hours, or up to overnight.

By Lena