- 2 California avocados, seeded, peeled and mashed
- 1 can sweetened condensed milk
- ½ Cup lemon juice
- 2 Cups heavy cream
- raspberry Sauce
- 10 oz 1 package frozen raspberries
- ½ Cup currant jelly
- 1 Tbsp water
- 1 ½ tsp cornstarch
Spoon mixture into 4 cup serving dish; refrigerate 3 to 5 hours.
Prepare raspberry Sauce.
Just before serving, whip remaining 1 cup heavy cream.
Spoon 1/2 cup whipped cream on each plate.
Spread into 5-inch circle with back of spoon.
Drizzle a thin line of raspberry Sauce in a circle near the center.
Thaw raspberries; heat with jelly to boiling.
Heat to boiling; continue to boil and stir 1 minute.
Cool sauce. Press through sieve to remove seeds before serving, if desired