1 pkg (6 oz.) of raspberry jello
1 container (1.5 qts) of vanilla ice cream
fresh raspberries (optional)
Graham Cracker Crust:
8 graham crackers
6 Tbs. butter
2 Tbs. sugar
**crush graham crackers and mix together with butter & sugar. press evenly into dish and chill in refrigerator for at least 15 minutes. (i doubled this recipe to get an extra-thick crust to fill the bottom & sides of both my cake rounds.)
1. add 2 cups of boiling water to a package of raspberry jello in a large bowl and stir until dissolved.
2. add 1 container of vanilla ice cream to water & jello mixture, and stir until ice cream is evenly mixed throughout (will mix easier & quicker if you add the ice cream while the water is still very hot).
3. pour into prepared graham cracker crust, and put in the refrigerator to let set for about 2 hours. (i actually like to put mine in the freezer because i prefer a more ice cream-like texture rather than the pudding-like texture you get from the fridge. do whichever you prefer!)
4. serve with fresh raspberries (optional).
**the measurements in this recipe are for a 9×13-inch pan, but of course you can put it in whatever kind of dish you’d like.