Impressipe

Feb 24, 2020 4 minutes

Raspberry Ice-Cream Bars

Makes 10, Prep: 25 mins

85g packet raspberry-flavoured jelly crystals
2 cups frozen raspberries (250g), thawed
½ cup icing sugar mixture

395g can sweetened condensed milk
300ml tub thickened cream
1 cup creamy vanilla yoghurt
1 tsp vanilla extract

1 Lightly grease a large, straight-sided loaf pan with top measuring 15cm x 23cm x 9cm deep. Line base and sides with baking paper.

2 To make raspberry layer, dissolve jelly crystals in ¾ cup boiling water in a heatproof jug.

Blend raspberries and icing sugar in a blender until smooth. Press through a sieve sitting over a large

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