1 c. oatmeal
1 c. heavy cream
4 tbsp. sugar
1 tsp. vanilla
2 tbsp. dark Jamaica rum
1 pt. fresh raspberries or 1 pkg. frozen raspberries, drained

Spread the oatmeal on a cookie sheet and toast in a 375 degree oven for 15 to 20 minutes. Shake the pan occasionally to make sure the oatmeal does not burn. Cool the oatmeal.

Whip the cream lightly; add the sugar, vanilla and rum gradually and continue beating until stiff. Fold the oatmeal into the cream, then fold in the raspberries. Chill 4 hours before serving.