ICE CREAM BALLS:

1/2 gallon vanilla ice cream
1 lg. can angel flake coconut (Blue Bell, of course!)

MELBA SAUCE:

1 carton frozen raspberries
2 tsp. sugar
2 tsp. cornstarch
1/4 tsp. red food coloring

ICE CREAM BALLS: With ice cream scoop, make 12 balls (this will take the entire 1/2 gallon). Roll each ball in coconut to coat completely. Quickly place on a cookie sheet and freeze immediately. When frozen, place ice cream balls in plastic freezer bags to store. When ready to serve, place ice cream ball in dessert dish and pour 2 tablespoons Melba Sauce over it. Repeat for each ice cream ball.

MELBA SAUCE: Place raspberries in food processor. Add sugar and cornstarch. Process 1 minute. Pour in saucepan. Add 2 tablespoons water to processor, turn on a few minutes and pour this into saucepan. Add food coloring. Cook until slightly thickened. Strain, pour in jars and refrigerate.

NOTE: For a dinner party or Christmas, top each ball with a red birthday candle, very elegant yet very simple to make.