Frozen Raspberry Dessert

 

1

cup crushed vanilla wafers (28 wafers)

1/2

cup finely chopped blanched almonds or macadamia nuts

1/4

cup butter or margarine, melted

1

can (14 oz) sweetened condensed milk (not evaporated)

3

tablespoons lemon juice

3

tablespoons orange-flavored liqueur or orange juice

1

package (10 oz) frozen raspberries with syrup, thawed

1

cup whipping cream, whipped

2

drops red food color

Sweetened whipped cream, if desired

Chocolate hearts, if desired (see below)

• 1 Heat oven to 375°F. In small bowl, mix crust ingredients. Press firmly in bottom of ungreased 8-inch springform pan. Bake 8 to 10 minutes. Cool completely, about 30 minutes.
• 2 In large bowl, beat sweetened condensed milk, lemon juice and liqueur with electric mixer on medium speed until smooth. Add raspberries; beat on low speed until well blended. Fold in whipped cream and red food color. Pour over crust. Freeze at least 2 hours or until firm.
• 3 Just before serving, let stand at room temperature about 15 minutes. Garnish with sweetened whipped cream and chocolate hearts. Store dessert in freezer.