Frozen Raspberry Macadamia Dessert
rec.food.recipes/Anne Edgell/1999
One 8-inch cheesecake

Crust:
1 cup vanilla wafer crumbs
1/2 cup finely chopped macadamia nuts or almonds
1/4 cup butter or margarine, melted

Filling:
3 Tbsp. lemon juice
1 can Eagle Brand Sweetened Condensed Milk
3 Tbsp. Grand Marnier liqueur or orange juice
1 pkg (10 ounce) frozen raspberries with syrup, thawed
1 cup whipping cream, whipped

Mix together all crust ingredients. Press firmly into the bottom of an 8-inch Spring form pan. Bake at 375 degrees for 8-10 minutes. Cool.

Combine Eagle Brand milk, lemon juice and liqueur; beat until smooth. Add raspberries; beat at low speed until well blended. Fold in whipped cream. Pour over cooled crust.

Freeze until firm.

Just before serving, let stand at room temperature for about 15 minutes. Garnish with whipped cream and chocolate filigrees.