Raspberry Lemonade Ice Cream Dessert Fantasy

15 oz. shortbread cookies – 1 ½ boxes Lorna Doone shortbread cookies (made into fine crumbs)

¾ cup butter, melted

1 cup toasted coconut* (toasted pecans may be used in place of coconut)

1.5 quarts vanilla ice cream

1 can (12 fluid oz.) frozen raspberry lemonade concentrate

A few drops red food coloring (if desired)

Fresh raspberries – for garnish

Whipping cream – whipped for garnish

Chocolate syrup – for garnish

Cooking spray to grease pan

Directions:

1. Make the shortbread cookies into crumbs by putting them through a food processor , or put them in a ziplock bag and crush them using a rolling pin.

2. Add the crumbs to a medium mixing bowl, add the melted butter to the crumbs. Press into a greased 15-in. x 10-in. x 1-in. pan (jelly roll pan). Place in the freezer for at least 10 minutes.

3. Place ice cream and the lemonade concentrate into a large mixing bowl and mix well. Add a few drops of red food coloring (if desired) to turn it pink.

4. Spread evenly over chilled shortbread crumbs and freeze for 10 minutes or until partially firm.

5. Sprinkle toasted coconut onto ice cream layer. Press in.

6. Wrap pan tightly with plastic wrap and return to freezer for at least 10 hours or until completely set.

7. Garnish with fresh raspberries, chocolate syrup and/or whipped cream

*To toast coconut –

Preheat oven to 400 degrees Fahrenheit. Place coconut in a single layer on a cookie sheet. Put in preheated oven . Toast for about 10 minutes, stirring and checking every 3 minutes.

**You can make your own homemade shortbread and also raspberry lemonade concentrate and the recipe would also work.