Frozen Pineapple Dessert
|Butter||4 Tablespoon, melted|
|Sweetened condensed milk||15 Ounce (1 Can)|
|Frozen pineapple juice||6 Ounce, thawed (1 Can)|
|Lemon juice||2 Tablespoon|
|Frozen raspberries||10 Ounce (1 Package)|
Break 6 or 7 vanilla wafers into blender container; blend to fine crumbs.
Transfer to mixing bowl.
Repeat with remaining wafers.
Toss crumbs with butter.
Reserve 1/3 cup crumbs; pat remainder into 8x8x2-inch dish.
Put egg yolks, milk, pineapple juice, and lemon juice in blender container; blend till mixture is smooth.
Beat egg whites till stiff peaks form.
Fold condensed milk mixture into egg whites.
Pour over crumbs in pan.
Top with reserved crumbs.
Freeze 8 hours.
In saucepan combine cornstarch and water.
Add berries and syrup.
Cook and stir till thickened and bubbly.
Remove from heat.
Strain, discarding seeds.
Stir in sugar; cool.
Cut dessert in squares just before serving.
Top with sauce.