1 1/2 c. water
1 (3 oz.) pkg. raspberry flavored gelatin
1 (10 oz.) pkg. frozen raspberries, thawed
1 pt. vanilla ice cream, softened
1 c. heavy cream
2 tbsp. confectioners' sugar
Green food coloring
6 fresh or paper flowers

YOU'LL NEED
Measuring cups
Small saucepan
Medium size mixing bowl
Mixing spoon
6 (8 oz.) paper cups
6 straws
Scissors
Small mixing bowl
Electric mixer
Measuring spoons
Teaspoon

Bring the water to a boil in a small saucepan over high heat. Pour the boiling water into a mixing bowl. Add the gelatin to the water and stir until the gelatin is dissolved. Add the thawed raspberries and softened ice cream to the gelatin mixture. Stir until the ice cream is completely melted. Pour the mixture into 6 paper cups. Place a straw into each cup and cut the straw off with scissors about 1 inch above the mixture.

Refrigerate for several hours or until set. About 30 minutes before serving, beat the cream in the small mixing bowl with an electric mixer until it is thick. Add the confectioners' sugar and several drops of food coloring and beat the cream until it is stiff. (Cream is stiff when the peaks hold their shape after you have lifted the beaters up out of the mixture.) Using a teaspoon, spoon the whipped cream on top of each cup around the straw. Refrigerate until serving time. Just before serving, place a flower in each straw. Makes 6 servings.