This is a light, refreshingly fruity ice cream dessert. Our Grandma Evadean makes this for us when we visit and serves it with Pirouette wafer cookie sticks.
1/2 gallon Pineapple sherbet, slightly softened
1/2 gallon Vanilla ice cream, slightly softened
12 oz. Frozen raspberries, thawed
Place ingredients in a Bosch or Kitchenaid mixer with the paddle attachment. You may have to do this in 2 batches. Mix to combine. Resembles soft-serve ice cream if served immediately. You can also freeze until ready to scoop and serve.
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