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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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My sister gave me this recipe after making it for my baby shower. It was so good! You can substitute a graham cracker crust for the oreo crust. This would also be good with strawberries. We usually double this recipe and make in a 9X13 pan. Ingredients:
2/3 cup orange juice, boiling |
1 (3 ounce) package raspberry jell-o gelatin |
1 cup vanilla ice cream |
1 (8 ounce) container whipped topping, thawed |
1 1/4 cups fresh raspberries |
1 (6 ounce) oreo cookie pie crusts |
Directions:
1. In a large bowl, stir boiling juice into dry jello at least 3 minutes until jello is completely dissolved.
2. Add ice cream by spoonfuls, stirring with a wire wisk after each addition until ice cream is completely melted.
3. Add the whipped topping, stir until well blended.
4. Add the raspberries, stir gently.
5. Dump into crust.
6. Freeze until firm.
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