2 pkgs. (3 oz. each) raspberry gelatin
1 C. boiling water
2 pkgs. (10 oz. each) frozen raspberries, thawed
4 eggs
2 C. heavy cream
2 pkgs. (4 oz. each) instant vanilla pudding
1 1/3 C. sugar
2 t. vanilla
2 quarts milk (about)
Dissolve gelatin in boiling water, stir in sieved raspberries. Beat eggs, add heavy cream. pudding mix, sugar and vanilla. Stir into raspberry mixture.
Pour into freezer tub. Add milk to 2/3 full. Freeze according to manufacturer's directions.
Makes 4 quarts.
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