Creamy Blackberry Dessert
|Sugar||1⁄2 Cup (8 tbs)|
|Butter||1⁄4 Cup (4 tbs), melted|
|Graham cracker crumbs||2 Cup (32 tbs)|
|Raspberry gelatin||1 Tablespoon (1 Package)|
|Ice cream||2 Cup (32 tbs)|
|Blackberry pie filling||2 Can (20 oz) (Or 1 No. 2 Can)|
|Lemon juice||1 Tablespoon|
Combine sugar, butter and cracker crumbs.
Reserve 1/4 cup crumb mixture.
Press remaining crumb mixture against bottom of 8-inch square pan.
Dissolve gelatin in 1 cup boiling water; add ice cream.
Stir to melt ice cream.
Chill until thickened; fold in pie filling and lemon juice.
Turn into crumb-lined pan; top with reserved crumbs.
Chill until firm.