2 cups boiling water
1 package (6oz. size) OR,
2 packages (3oz. size) Raspberry Flavored gelatin
1 pint raspberry or any other red berry flavored ice cream, softened
1 tub (8 ounces) frozen whipped topping, thawed
Fresh Raspberries, washed and drained
Whipped Cream, or Frozen Whipped Topping, thawed
Stir boiling water into gelatin in large bowl at least 2 minutes
until completely dissolved. Fold in softened ice cream until softened and smooth. Gently stir in 8 ounces thawed frozen whipped topping with wire whisk
until smooth. Pour into a 6-8 cup gelatin or dessert mold, or for individual servings, pour into 6 to 8 1-cup molds.
Refrigerate 4 hours or until firm. Unmold. For garnish, pipe on rosettes with whipped
topping or whipped cream*, and place a raspberry on each rosette, and place fresh
raspberries and mint sprigs on serving plate. Serve chilled.
*Note: If desired, add a couple of drops of red food coloring to the whipped cream or whipped topping for the garnish. This will give the whipped cream rosettes a pretty soft pink color.
Date: June 21, 2002