Vanilla Raspberry Ice Cream Dessert

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I attended a fun little BBQ the other night with some dear friends.

My beautiful friend Heather brought this

dessert for all of us to enjoy.

It is FABULOUS.

Creamy vanilla ice cream is spread over

a rich, slightly crunchy brown sugary crust.

Then a dreamy warm raspberry topping is poured right over the whole concoction.

Oh, yeah.

Did I say it was good?

I did didn’t I.

Think nice thoughts about my friend Heather today, will ya?

The girl has a lot of great recipes up her sleeve.

Like this one….and this one here.

Feeling pretty lucky that she’s so willing to share!

Keep reading on to see just how to make this fine recipe…

Vanilla Raspberry Ice Cream Dessert

Time: 30 minutes hands on + 3 hours to freeze

Yield: 12-15 generous servings

Recipe from my beautiful friend Heather Peterson

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***NOTE: This dessert can be made (all but the warm topping) up to 5 days in advance and kept in the freezer.***

2 half gallons vanilla ice cream

1/2 C butter

1 C brown sugar

1 C coconut

2 C rice krispie cereal

1 C chopped pecans

TOPPING:

1 pkg (4 3/4 ounce) danish dessert

2 C cold water

12 ounces fresh or frozen raspberries

1. Set your vanilla ice cream out on the counter about 15 minutes before you are ready to assemble the dessert.

2. Toss your butter into a medium sized mixing bowl and melt it in the microwave. (The butter…..not the bowl :). Add your brown sugar.

Whisk these two heavenly ingredients together allowing the sugar to dissolve a bit into the butter.

3. Add your flaked coconut

the rice krispies

and the chopped pecans.

Stir it all together with a wooden spoon, making sure all ingredients get incorporated.

4. Press 3/4 of the mixture into the bottom of a lightly sprayed 9×13 pan.

5. Spread the softened ice cream onto the heavenly crust of wonder.

Then sprinkle the remaining crust mixture all over the top of the ice cream.

6. Cover the pan with tin foil and freeze for at least 3 hours and up to 5 days.

7. The beautiful Raspberry topping is best served warm over the cool ice cream and so, it should be made just before serving.

Pour the danish dessert and 2 cups cold water into a medium sized sauce pan. Whisk it together continually over medium high heat.

Once it comes to a boil it will begin to get thick and glossy, which is what you want!

8. Remove the pan from the heat and toss your raspberries right into the pot. If you are using frozen raspberries I suggest leaving the pan on the stove over medium heat to allow the berries to defrost and become heated through out. Don’t forget to keep on stirring, you don’t want the sauce to burn.