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Saving syrup, drain raspberries.
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Dissolve jello in boiling water.
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Stir in ice cream by spoonfuls until melted.
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Stir in lemonade and reserved syrup. Refrigerate until partially set.
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Fold in raspberries.
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Pour in 9x13 inch pan.
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Refrigerate until firmly set. 10 servings.
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* I like to spread a layer of homemade whipped cream on top. Yum!