1 (4.5 ounce) prepared and refrigerated crepes
1 container VELVET Raspberry Fudge Cordial Ice Cream
1(10-ounce) jar all-fruit seedless raspberry jam
1 tablespoon orange juice
2 cups fresh raspberries
In a small saucepan, combine the raspberry jam and orange juice; heat for 3-4 minutes, stirring occasionally. Divide scoops of VELVET Raspberry Fudge Cordial Ice Cream down the center of eight to ten crepes. Fold unfilled part of crepes over ice cream. Top each crepewith fresh raspberries and drizzle warmed sauce over the fruit. Serves 8-10.