Chef’s notes: This light, tartly sweet dessert may seem out of place during the winter time, but it makes the perfect follow up to a heavy, wintry dish like potato stew. It is incredibly simple to make, slices easily, and is effortlessly beautiful. Many variations can be made from it as well as with different gelatin, ice cream flavors, and other berries.
⅔ cup of water
4 ounces of raspberry flavored gelatin mix (about 11/2 packages)
1 cup of strawberry ice cream
2 cups of whipped topping (like Cool Whip)
1 cup of fresh raspberries, blackberries, or strawberries, plus extra for garnish
1 9-inch graham cracker crust, store bought
Bring water to a boil in a medium saucepan. Whisk gelatin mix in the water until it’s completely dissolved.
Add ice cream by spoonfuls, whisking until it’s melted and smooth. Lower heat.
Whisk in the whipped topping bit by bit. Remove from the heat. Stir in berries.
Pour the mixture into the crust, and evenly distribute the berries. Chill for three hours.
Garnish with extra dollops of whipped topping and berries, if desired.
Slice and serve.
All photos by Lauren Quinn