Phenomenal Phoods

Philly Summer Freeze

Ingredients:

• Philly Summer Freeze
• 1 cup chocolate wafer crumbs
• 2 Tablespoons butter, melted
• 1 8 oz. package cream cheese
• 1 12 oz. frozen concentrated raspberry juice, thawed (See my note above about substitutions)
• 2 Tablespoons icing sugar
• 2 16 oz. containers of Cool Whip, at room temperature
• Raspberry Puree
• 1 package frozen raspberries, thawed
• 2-3 Tablespoons icing sugar (more or less as needed)

Instructions:

1. Philly Summer Freeze
2. Combine the butter and cookie crumbs and press onto the bottom of a 9-inch springform pan. Place the crust in the freezer for 15 minutes.
3. Combine the cream cheese, raspberry concentrate, and icing sugar in a blender or food processor on high until smooth. Pour into a large bowl and fold in the Cool Whip.
4. Pour the topping over the crust and freeze until firm. Remove from the freezer about 10 minutes prior to serving.
5. Raspberry Puree:
6. Combine the raspberries and icing sugar in the blender or food processor and blend until smooth. Put the puree through a strainer or cheesecloth to remove the seeds. Serve over individual slices of the raspberry dessert.