Red Raspberry Jello
- 1 package 10 oz frozen red raspberries, thawed
- 2 packages 3 oz each raspberry jell-0
- 2 cups boiling water
- 1 pint vanilla ice cream
- 1 can 6 oz frozen pink lemonade concentrate, thawed
- Optional: whipped cream
Saving syrup, drain raspberries.
Dissolve jello in boiling water.
Stir in ice cream by spoonfuls until melted.
Stir in lemonade and reserved syrup. Refrigerate until partially set.
Fold in raspberries.
Pour in 9x13 inch pan.
Refrigerate until firmly set. 10 servings.
* I like to spread a layer of homemade whipped cream on top. Yum!