- 4 C whipping cream
- 2 (14 ounce) cans sweetened condensed milk
- 2 (8 ounce) packages cream cheese, softened
- 1 tsp. vanilla
- 1 Tbsp. lemon juice ((bottled is fine))
- 1 (10 ounce) jar simply fruit raspberry jam (seedless)
- 2 (6 ounce) containers fresh raspberries
- 1/2 cup butter (, melted)
- 2 cup graham cracker crumbs
- dash salt
- In a small food processor crush enough graham crackers to give you 2 cups of crumbs. Pour the crumbs into a small bowl.
- Melt 1/2 cup of butter and add it to the crumbs. Sprinkle in a dash of salt and stir it to combine well.
- Press the crumbs into a 9×13 pan. Press them down with a fork until you have a nice firm layer.
- Pour 4 cups whipping cream into a large mixing bowl. Beat it until it forms stiff peaks. (This takes a few minutes.)
- Add 2 cans of sweetened condensed milk, 2 packages of cream cheese, 1 teaspoon of vanilla and 1 tablespoon of lemon juice. Beat it until well combined. Should only take a few minutes.
- Pour the whipped cream filling over the top of the crust and spread it out evenly.
- Take the metal lid off of your simply fruit raspberry jam. Pop it into the microwave for 1 minute, or until the jam is a bit soft and runny.
- Drop spoonfuls of the jam over the top of your ice cream filling.
- Take a knife and run it through the jam and ice cream, making a marbled affect.
- Place the fresh raspberries all over the top of the filling, pressing them down so that they are secure.
- Cover the pan well and freeze for at least 6 hours, and up to 1 week.
- Category: Desserts