Don’t you just wanna big bite?!
Now here’s a simple dessert that looks very elegant. It’s great for a brunch, baby shower, etc. Adding the fruit is a great way to ensure it veers on the healthier side. You can substitute the ice cream with Greek yogurt (adding a sweetener to taste) if you make it in advance and you’re feeling ambitious!
*Recipe courtesy of Eat Sleep Cuddle
RASPBERRY ICE CREAM PIE
1 pkg (6 oz.) of raspberry jello
1 container (1.5 qts) of vanilla ice cream
Graham Cracker Crust:
8 graham crackers
6 Tbs. butter
2 Tbs. sugar
Mash graham crackers and mix with butter & sugar. Press evenly into dish. Chill in refrigerator for at least 15 minutes to mold. Double for extra-thick crust.
1. Add 2 cups of boiling water to a package of raspberry jello in a large bowl and stir until dissolved.
2. Add 1 container of vanilla ice cream to water & jello mixture [while the water is hot]. Stir until ice cream is evenly mixed throughout.
3. Pour into prepared graham cracker crust. For a more ice cream-like texture put in the freezer. For pudding-like texture put in refrigerator. Allow to set for 2 hours.
4. serve with fresh raspberries (or a mix of berries, peaches).
Measurements are for a 9×13-inch pan, adjust for what you have on hand. You can experiment with different flavors after your first try. ENJOY!
Finished masterpiece. Works for Bastille Day or Fourth of July. YUM!
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