Ingredients
- 5 circle with back of spoon
- 4 dish (serving)
- 2 avocados
- 1 from outside edge of cream
- 1 tblsp
- 2 cup cream (heavy)
- 2 cups cream raspberry sauce (heavy)
- 10 ounces raspberries (frozen)
- 1/2 cup currant jelly
- 1/2 cup lemon juice
- 1/2 cup whipped cream on (plate)
- 1 package sweetened condensed milk
water 1 1/2 tsp cornstarch Thaw raspberries; heat with jelly to boiling. Combine water and cornstarch; stir into raspberry mixture. Heat to boiling; continue to boil and stir 1 minute. Cool sauce. Press through sieve to remove seeds before serving, if desired.
