Source: Our Savior Lutheran Church Cookbook
Highmore, South Dakota 1991, page 242
1 3 ounce package jello (raspberry)
1 1/4 cup boiling water
Dissolve jello in water real well, add by spoonfuls 1 pint vanilla ice cream. Blend well after each addition. Chill until mixture makes soft mounds. Add 1 cup to 2 cups fresh, unsweetened, drained raspberries.
Pour into graham cracker crust and chill until very solid, overnight is best. You can decorate with whole fresh raspberries and crushed graham cracker crumbs.
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