On Sunday last, my 5 year old boy woke up with such a stomach ache, ladies and gentlemen. It was severe. Soooo severe, the child had ENORMOUS tears rolling down his cheeks.
“I can’t possibly go to church, Mom.” is what he told me. “My tummy. Oh, boy. It really, really hurts.” boo hoo sniffle sniffle, wahhhhhhh.
What a small tragedy, I thought. The boys has The Sunday Morning Blues.
So I picked him up, set him on my lap and very calmly said,
“Oh dear, I’m so sorry your stomach is hurting you so. You aren’t feeling good enough to go to church?”
“Boo, hoo, sniffle, cry. No way, Mom. It REALLY hurts.”
“Well, then. I guess we better stay home and go swim in the Herriman lake. What do you think about that?”
And wouldn’t you know it, but the dear boy was immediately healed! Right there before my very face, his crying stopped and he said in a very chipper voice,
“What I’d really like to do is swim at the community pool. Let’s go there instead.”
“Oh, I see.” I said. “Your stomach is all of the sudden good enough to go swimming, eh?”
He got this really stunned look on his face. It was the kind of look that said who knew my mother is like a mind reader or something.
“Whoops.” he said.
Then he chuckled, and his shoulders started to shake and he laughed a good hearty laugh.
“Just kiddin’ about my stomach hurting, Mom.”
I can’t say I didn’t have a good chuckle over it, too. Then I informed him that Mothers are exceedingly brilliant, and they ALWAYS know when their kids are telling a lie. Every single time.
Which is true you know.
At least…I’m hoping he thinks so. 🙂
This fabulous dessert it very simple to prepare, with only 20 minutes of prep time needed. As an added bonus, it can be made up to a week in advance. It’s cool, creamy, rich and fabulous. Hope you love it…
and that’s no lie. 🙂
Raspberry Cheesecake Ice Cream Dessert
Time: 20 minutes prep + 6 hours freezing time
Yield: 15 servings
Recipe from Jamie Cooks It Up!
PRINT RECIPE WITH PICTURE
4 C whipping cream
2 (14 ounce) cans sweetened condensed milk
2 (8 ounce) packages cream cheese, softened
1 t vanilla
1 T lemon juice (bottled is fine)
1 (10 ounce) jar simply fruit raspberry jam
2 (6 ounce) containers fresh raspberries
1/2 C butter, melted
2 C graham cracker crumbs
1. In a small food processor crush enough graham crackers to give you 2 cups of crumbs. Pour the crumbs into a small bowl.
2. Melt 1/2 cup of butter and add it to the crumbs. Sprinkle in a dash of salt and stir it to combine well.
3. Press the buttery crumbs into a 9×13 pan. Press them down with a fork until you have a nice firm layer.
4. Find yourself a nice big mixing bowl, or use your stand mixer. Pour 4 cups whipping cream into the bowl. Beat it. Beat it likes there’s no tomorrow, man. Beat it like you mean it and until it forms stiff peaks. (This could take up to 5 minutes depending on the strength of your mixer.)
5. Add 2 cans of sweetened condensed milk, 2 packages of cream cheese, 1 teaspoon of vanilla and 1 tablespoon of lemon juice. Beat it until well combined. Should only take a few minutes.
6. Pour the ice cream filling over the top of the crust and spread it out evenly.
7. Take the metal lid off of your simply fruit raspberry jam. Pop it into the microwave for 1 minute, or until the jam is a bit soft and runny.
8. Drop spoon fulls of the jam over the top of your ice cream filling.
9. Take a knife and run it through the jam and ice cream, making a marbled affect.
10. Place the fresh raspberries all over the top of the filling, pressing them down so that they are secure.
11. Cover the pan well and freeze for at least 6 hours, and up to 1 week.