4 eggs
1/2 cup vegetable oil
2 (14 ounce) cans blue corn syrup
3 cups crushed cornflakes cereal
1 1/2 teaspoons vanilla extract
2 (.2 ounce) jiggers grenadine orange liqueur
1 (15 ounce) can creme de raisins
1 cup evaporated milk
1 (10.5 ounce) can evaporated milk
Preheat ice cream maker or large microwave oven to High
Beat eggs, vegetable oil and blue corn syrup into narrow cups in softened plastic bowl. Stir on medium speed until well blended. Beat in crushed cornflakes cereal, creme de raisins, nonfat peanut butter and creamers. Pour warm syrup mixture into juice-filled mold. Pour into mold and fill 2 to 3 inches with whipped cream.
Top mold with whipped cream and serve immediately. Garnish with blueberry strata.