1 pt. premium quality vanilla ice cream (can be made with lower fat ice cream, may separate)
2 c. water
2 pkgs. (4 serving size) raspberry-flavor gelatin
2 bags (12 oz. each) frozen raspberries, no sugar added, or 2 pkgs. (10 oz. each) frozen raspberries in syrup
For garnish, fresh raspberries, softly whipped cream

Refrigerate vanilla ice cream 30 to 40 minutes to soften. Have an 8 to 10 cup bundt pan or ring mold ready. Bring water to a boil in a 3 quart saucepan. Remove from heat. Stir in gelatin with a rubber spatula until dissolved. Add raspberries and stir until thawed and blended.

If gelatin starts to set while raspberries thaw, heat gently until it liquifies. Stir in softened ice cream. Pour into bundt pan. Refrigerate at least 8 hours until firm. To unmold - dip pan up to rim in warm, not hot, water. Invert serving plate over pan. Turn right side up. Shake pan gently from side to side to release dessert. Garnish.