CATEGORY |
CUISINE |
TAG |
YIELD |
Dairy |
Jewish |
|
1 |
Servings |
INGREDIENTS
10 |
oz |
Frozen red raspberries; thawed |
1 |
pk |
(6 oz) raspberry jello |
2 |
c |
Boiling water |
1 |
pt |
Vanilla ice cream |
6 |
oz |
Frozen pink lemonade; thawed, undiluted |
1/4 |
c |
Pecans; chopped |
INSTRUCTIONS
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@erols.com>
on Apr 1, 1998
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