Raspberry ring

Yield: 1 Servings

Measure Ingredient
10 ounces Frozen red raspberries; thawed
1 pack (6 oz) raspberry jello
2 cups Boiling water
1 pint Vanilla ice cream
6 ounces Frozen pink lemonade; thawed, undiluted
¼ cup Pecans; chopped

Drain raspberries, reserve syrup. Dissolve jello in water. Add ice cream by spoonfuls, stirring until melted. Stir in lemonade and raspberry syrup.

Chill until partially set, fold in raspberries and pecans. Put in 6 C. mold and chill.

Posted to JEWISH-FOOD digest by "Paula Miller Jacobson" <paulaj@...> on Apr 1, 1998

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