Raspberry Fool

Directions

1. 1
   Puree half of raspberries and 1/2 cup liqueur in processor until smooth.
2. 2
   Strain mixture into large bowl, pressing on solids with rubber spatula.
3. 3
   Discard seeds.
4. 4
   Gently stir remaining raspberries into puree.
5. 5
   Cover and chill.
6. 6
   Using electric mixer, beat cream and sugar in another large bowl until firm peaks form.
7. 7
   Fold half of whipped cream into raspberry mixture.
8. 8
   Carefully fold in remaining cream.
9. 9
   Spoon mixture into 12 goblets.
10. 10
    refrigerate at least 2 hours or up to 8 hours.
11. 11
    Sprinkle with nuts and serve.