Yield: 1 Servings
|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