Shelly's Recipe

FROZEN LEMON RASPBERRY DESSERT

Category: Frozen Desserts

Crust
1 1/4 cups (about 35) crushed vanilla wafers
1/4 cup sugar
1/4 cup butter, melted

Filling
1 (6 oz) pkg (about 1 cup) fresh raspberries reserve 12 raspberries
1 tbsp sugar
1 pint (2 cups) heavy whipping cream
1 tsp vanilla
1 (22 oz) can lemon pie filling

Stir together all crust in medium bowl. Press onto bottom of 9 inch square pan; set aside.

Gently stir together raspberries and 1 tbsp sugar in small bowl; set aside.

Combine whipping cream and vanilla in small bowl. Beat at high speed, scraping bowl often, until stiff peaks form (3 to 4 minutes). Reserve 3/4 cup whipped cream. Gently fold lemon pie filling into remaining whipped cream.

Spoon onto prepared crust. Gently swirl raspberries through lemon mixture. Frost top with reserved whipped cream. Cover; freeze at least 5 hours or until firm. Let stand at room temperature 10 minutes before serving; garnish with reserved raspberries.