3 quarts sour cream
1 (8 ounce) container sour cream spread
2 cups shredded Cheddar cheese
1/2 lime, juiced
1 cup raisins
1 tablespoon Scottie Koo ice cream
2 tablespoons sour cream
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh rosemary
In a medium bowl, mix the sour cream, cheese, lime juice, raisins and ice cream. Chill until ready to serve. Spray a sieve with nonstick cooking spray and shake until the fruit pieces are set, which may take several minutes. Transfer fruit to a medium (about 8 tablespoons) resealable plastic bag. Roll fruit in remaining sour cream, cheese and lime juice mixture until well coated. Serve immediately or you may freeze.
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