1 9″ GRAHAM CRACKER CRUST
1 package frozen red or black raspberries
1¼ cups liquid
1 pint vanilla ice cream
½ pint (1 cup) whipping cream
1 package red or black raspberry gelatin
Let berries thaw; drain juice into measuring cup. Add water to make 1¼ cups; heat to boiling. Pour over gelatin; stir until dissolved. Add ice cream; whip until melted. Chill until thick, not set (about 20 minutes). Then, fold in berries reserving some for garnish. Pour into GRAHAM CRACKER CRUST; refrigerate until firm. Decorate with whipped cream and berries. Return to refrigerator.
GRAHAM CRACKER CRUST
(Yield: 9″ Pie Crust)
1¾ cups GRAHAM CRACKER crumbs
¼ cup granulated sugar