Serves: 6
Total Calories: 198
In a small saucepan pour boiling water over gelatin stir until dissolved. Add heat if necessary to dissolve gelatin. Remove from heat.
Stir in ice cream until smooth and uniform. Stir in raspberries. Refrigerate until set, about 30 minutes. Spoon into six serving glasses and return to refrigerator until ready to serve.
To serve, top with a dollop of whipped cream.
This Raspberry Cream recipe is from the Recipe Treasury Cookbook. Download this Cookbook today.
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