1 cup butter, softened
1 1/2 cups blueberries
4 tablespoons raspberries
1 (6 ounce) can frozen lemonade concentrate
1 (3 ounce) squirt raspberry fluid
1 (9 ounce) can assorted frozen fruit juice concentrate
1 (4 ounce) can frozen strawberry jam
1 cup whipped pecans
In a medium saucepan, melt butter and 1/2 cup blueberries and / set aside. Place raspberry syrup in a medium bowl, reserving 1 cup powdered sugar for garnish. Stir together lemonade concentrate, lemon jam, crushed pineapple and whipped pecans and transfer to the saucepan. Cover saucepan and simmer until heated through, about 5 minutes.
Pour syrup mixture over blueberry ravioli and top with whipped pecans and bananas. Serves three. Freeze until serving.
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