- 1L vanilla icecream
- 10g packet meringues
- 300g fresh or frozen raspberries
- 1tbs icing sugar
- Line 8 moulds with glad wrap and place on baking tray.
- Place ice cream in large bowl. Use a wooden spoon to fold in 200g raspberries and meringues. Spoon into moulds. Cover with wrap and place in freezer.
- Turn out puddings and serve with extra raspberries.