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Categories:Viewed: 59 - Published at: 3 years ago
Ingredients
- 1 cup oatmeal
- 1 cup heavy cream (whipping cream) 35 %
- 4 tbsp. sugar
- 1 tsp. vanilla
- 2 tbsp. dark Jamaica rum
- 1 pint fresh raspberries
- 1 pkg. frozen raspberries, drained
Method
- Spread the oatmeal on a cookie sheet and toast in a 375 F. 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.
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