Plan ahead...Needs to Chill!
| 1 | Cup | Crushed vanilla wafers (about 32) |
| 1/2 | Cup | Finely chopped macadamia nuts |
| 1/4 | Cup | Butter or margarine, melted |
| 1 | Can (14 oz.) | Sweetened condensed milk |
| 3 | Tbsps. | Orange juice |
| 3 | Tbsps. | Lemon juice |
| 1 | Pkg. (10 oz.) | Frozen sweetened raspberries, thawed juice |
| 1 | Carton (8 oz.) | Frozen whipped topping, thawed |
| Fresh raspberries and additional whipped topping, optional |
Combine the wafer crumbs, nuts and butter. Press onto the bottom of a greased 9" springform pan. Bake at 375° for 8-10 minutes or until golden brown. Cool completely.
In a mixing bowl, beat the milk, orange juice and lemon juice on low speed until well blended. Add raspberries; beat on low until blended. Fold in whipped topping. Pour over the crust. Cover and freeze for 3 hours or until firm. May be frozen up to 3 months.
Remove from the freezer 15 minutes before serving. Carefully run a knife around edge of pan to loosen. Remove sides of pan. Garnish with raspberries and whipped topping if desired.
YIELD: 12 servings