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1 (10 ounce) package frozen raspberries, thawed
1 pint vanilla ice cream
1 (3 ounce) box raspberry Jell-O
Juice from raspberries and enough water to make 2 cups
1 (6 ounce) can pink lemonade, thawed and undiluted
Drain raspberries, reserving syrup. Put juice from raspberries and enough water
to make 2 cups in saucepan and bring to boil. Dissolve Jell-O in boiling liquid.
Immediately add ice cream by spoonsful. Use whisk to stir in ice cream until
melted. Stir in lemonade. Chill in bowl until partially set.
Fold in raspberries and put into lightly greased 6-cup mold. Chill until firm.
1 pint vanilla ice cream
1 (3 ounce) box raspberry Jell-O
Juice from raspberries and enough water to make 2 cups
1 (6 ounce) can pink lemonade, thawed and undiluted
Drain raspberries, reserving syrup. Put juice from raspberries and enough water
to make 2 cups in saucepan and bring to boil. Dissolve Jell-O in boiling liquid.
Immediately add ice cream by spoonsful. Use whisk to stir in ice cream until
melted. Stir in lemonade. Chill in bowl until partially set.
Fold in raspberries and put into lightly greased 6-cup mold. Chill until firm.
