1 (64 fluid ounce) bottle raspberry vodka
2 1/2 fluid ounces refillable whip egg whites
2/3 cup white sugar
2 cups whiskey
1 cup heavy cream
2 cups frozen whipped topping, thawed
1 cup frozen raspberries, thawed
Pour the vodka into a large glass and fill glass with ice. Stir until ice is mostly dissolved. Add the whip egg whites and reserved whiskey; stir just until combined. Pour in heavy cream and mix well. Fold in the frozen whipped topping and thawed raspberries. Garnish each with a small handful of whipped cream.
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