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Cooked by: Chef / Last Modified: 3/24/2004 / Number of Servings: 8 |
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Directions: In a medium mixing bowl combine the coconut and melted butter or margarine. Press evenly
into the bottom and sides of a 9-inch pie plate. Bake at 325F degrees for 20 minutes. Cool
on a wire rack.
Drain raspberries, reserving syrup. Set aside. Add enough water to syrup to measure 1 1/4
cups liquid. In a medium saucepan combine the gelatin and the syrup mixture. Heat and stir
until gelatin is dissolved. Remove from heat.
Add ice cream by spoonfuls; stir until melted. Cover and refrigerate until mixture mounds
when spooned. Fold in raspberries. Pour into coconut shell. Refrigerate at least 4 hours or
until set. Garnish with whipped cream and toasted coconut.
Ingredients:
2 Cup(s) Flaked Coconut
3 Tablespoon(s) Butter or Margarine, melted
10 Ounce(s) Frozen Raspberries, thawed
3 Ounce(s) Pkg Raspberry Gelatin
2 Cup(s) Vanilla Ice Cream |
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