Raspberry YUM

Posted on January 2, 2020 by judilyn

In my continuing quest for more ways to use the tapioca pudding, this delicious dessert appeared.  A thin layer of the unsweetened tapioca holds the raspberries in place.  The cake is a thin slice of gingerbread, and the ice cream is coffee chocolate chip.

The combination of creamy, sweet, spicy and fruity just all seemed to flow together.  We have enough gingerbread for one more round of this tonight, and then I’ll need to think up something new to do with the tapioca.

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About judilyn

RV'er, foody, caregiver, knowledge seeker
This entry was posted in Food, Uncategorized and tagged , , , , , , . Bookmark the permalink.

1 Response to Raspberry YUM

  1. indianeskitchen says:
    January 7, 2020 at 10:30 am

    Wonderful dessert and WHAT!!! Coffee Chocolate Chip Ice Cream!!!! Right up my alley!

    Liked by 1 person

    Reply

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