"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

June Sengpiehl's Raspberry Fluff Recipe

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This recipe for June Sengpiehl's Raspberry Fluff, by , is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Cathy Sengpiehl
Added: Sunday, October 16, 2005

Category:
Category:

Ingredients:  
Ingredients:  
2 c. rolled oats (quick or old fashioned, uncooked)
3/4 c. firm packed brown sugar
1/2 c. butter, melted
1 pkg (6 oz.) raspberry flavored gelatin
2 c. boiling water
1 pint vanilla ice cream, softened
1 c. fresh or frozen raspberries, drained and thawed
3 T. toasted slivered almonds

Directions:
Directions:
Toast oats 10 min. in shallow pan at 350 degrees. Combine with sugar and butter. Firmly press 3/4 of mixture onto bottom of 7 in. spring form pan (or 8 in. square). Save remainder for topping. Dissolve gelatin in boiling water. Immediately add ice cream, stir until melted. Chill until partly set. Fold in raspberries. Pour over crust and top with rest of oat mixture and toasted slivered almonds. Chill until set. Yield: 9 servings.

 

 

 

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