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Vintage Recipe Box 350 comes to us from Atlanta, Georgia.
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- 2 cups graham cracker crumbs
- 4 tablespoons sugar
- 1/3 c. melted butter
- ½ c. coconut
- 1/3 c. chopped nuts
- 1 quart ice-cream
Mix together and crisp on flat pan in 300 degree oven. Line glass 8 x 13 pan with mixture. Reserve 3/4 cup. Slice ice-cream 1/4 inch thick, sliced layer on mixture. Next a layer of IQF Red Raspberries, sprinkle with sugar, another layer of ice-cream, sprinkle with remaining crumbs. Cover with foil and freeze. Take out half hour before serving. Can be made several days ahead.