Raspberry Cream Recipe
I HAVE a passion for trying new recipes, the kind that bring joy to my eyes as well as my stomach! I discovered this recipe over 40 years ago. It's a very refreshing summer dessert. If you need a great-looking, tasty treat to end a meal, this is it! -Christl Bennett, Burlington, Kentucky
- 1 package (3 ounces) raspberry gelatin
- 1/2 cup boiling water
- 1 package (10 ounces) frozen sweetened raspberries
- 1 cup vanilla ice cream, softened
- Whipped cream
- In a bowl, dissolve gelatin in boiling water. Stir in raspberries and ice cream until blended. Spoon into two dessert dishes. Cover and refrigerate for at least 1 hour. Garnish with whipped cream. Yield: 2 servings.
Originally published as Raspberry Cream in Reminisce Extra June 2000, p45
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Reviewed Jan. 22, 2010
"Was so good!"