Spumoni Ice Cream Freeze

This is an easy make ahead dessert, a wonderful ending for any meal!

1 pint vanilla ice cream, softened (can use no sugar added variety)

1 (16 oz. container light or no fat Cool Whip), thawed & divided

1 tsp. almond extract

10 Vanilla Meringue Cookies, crushed (recipe follows or store bought)

1 pint chocolate fudge ice cream, softened (can use no sugar added variety)

10 oz. bag frozen raspberries, thawed

1/4 cup sugar

1 Tblsp. lemon juice

Stir together vanilla ice cream, 1/2 cup Cool Whip, & almond extract. Spoon mixture into a plastic wrap-lined 2 quart glass bowl, & freeze 15 minutes.

Stir together 1 1/2 cups Cool Whip & cookie crumbs; spread over vanilla ice-cream mixture. Freeze 15 minutes.

Stir together chocolate fudge ice cream & 1/2 cup Cool Whip. Spread over cookie crumb mixture. Cover & freeze 3 hours or until firm.

Process raspberries in blender until smooth. Pour through fine wire mesh strainer into a small saucepan, pressing pulp with a wooden spoon; discard seeds. Bring raspberry puree, sugar & lemon juice to a boil, stirring constantly; cook, stirring constantly; 2 minutes or until sauce is somewhat thickened. Let cool.

To serve: remove from freezer & invert onto a serving dish, remove plastic wrap. Cut into wedges; serve with raspberry sauce, garnish with additional raspberries.

Vanilla Meringue Cookies

1 1/2 egg whites

1/8 tsp. cream of tartar

pinch of salt

3/4 tsp. vanilla extract

1/4 cup superfine sugar

Beat 1st four ingredients at high speed with mixer until foamy; add sugar, 1 T. at a time beating until stiff peaks form & sugar dissolves. Spoon mixture into a dozen mounds onto parchment paper lined baking sheets.

Bake at 200 for 2 hours; turn oven off. Let meringues stand in closed over with light on for 8 hours. Use 10 for dessert. I usually make these the night before, then they're ready to put together easily the next day.