Raspberry Strawberry Bavarian
|Strawberry gelatin||6 Ounce (1 Package)|
|Boiling water||2 Cup (32 tbs)|
|Sour cream||1 Cup (16 tbs)|
|Strawberry ice cream||1 Pint, cut into chunks|
|Frozen raspberries in syrup||20 Ounce, frozen (2 Packages, 10 Ounce Each, Left At Room Temperature 10 Minutes, Quick-Thaw Whole)|
|Fresh lemon juice||1 Tablespoon|
|Whipping cream||2 Cup (32 tbs)|
|Powdered sugar||1⁄2 Cup (8 tbs), sifted|
|Vanilla||1 1⁄2 Teaspoon|
Combine gelatin and boiling water in large bowl and stir until gelatin is dissolved.
Beat in sour cream until mixture is smooth.
Transfer to blender or food processor fitted with steel knife, add ice cream and mix until smooth.
Return to mixing bowl, add fruit and lemon juice and stir until fruit is broken up and mixture begins to set, about 2 minutes.
Pour into serving bowl or individual dessert dishes.
Cover and refrigerate overnight.