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June Sengpiehl's Raspberry Fluff Recipe

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This recipe for June Sengpiehl's Raspberry Fluff is from Memorable Morsels Collection, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
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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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