RASPBERRY DREAM MOLDED SALAD

By bjnelson55

Pretty and tasty! Refreshing.

Ingredients

• 1 pint Hagen-Dazs vanilla ice cream
• 2 cups water
• 2 packages (4 ounce serving) raspberry Jello
• 2 bags (12 ounces each) frozen raspberries in syrup

Preparation

Step 1

Refrigerate vanilla ice cream 30 to 40 minutes to soften. Have an 8 to 10 cup Bundt pan or ring mold ready.

Bring water to a boil in a 3-quart saucepan. Remove from heat. Stir in Jello with a rubber spatula until dissolved.

Add raspberries and stir until thawed and blended. If Jello starts to set while raspberries thaw, heat gently until it liquefies.

Stir in softened ice cream.
Pour into Bundt pan.
Refrigerate at least eight hours until firm.

To unmold, dip pan up to rim in warm, not hot, water.
Invert serving plate over pan.
Turn right side up.
Shake pan gently from side to side to release dessert.
Garnish with raspberries, whipped cream, and mint.