- Preparation Time : 30 mins | Cooking Time : 0 mins | Makes 10 Servings
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Nutritional Information
- Amount per Serving
| Nutritional values | Amount per Serving |
|---|---|
| Calories | 0.0 |
| Total Fat | 0.0 g |
| Saturated Fat | 0.0 g |
| Cholestrol | 0.0 mg |
| Sodium | 0.0 mg |
| Total Carbs | 0.0 g |
| Dietary Fiber | 0.0 g |
| Sugars | 0.0 g |
| Protein | 0.0 g |
Ingredients List
- 2 (6 oz. pkgs) strawberry gelatin
- 2 3/4 cups boiling water
- 2 (6 oz. pkgs) grape gelatin
- 2 3/4 cups boiling water
- 4 envelopes (1 oz.) unflavored gelatin
- 1 cup hot water
- 1 container (1.5 qt.) Breyers® Natural Vanilla Ice Cream
DIRECTIONS
-
For Strawberry Gelatin, mix strawberry gelatin and boiling water until completely dissolved. Pour into a glass baking dish and refrigerate for 3 hours or until firm.
-
For Grape Gelatin, mix grape gelatin and boiling water until completely dissolved. Pour into a glass baking dish and refrigerate for 3 hours or until firm.
-
Cut strawberry and grape gelatin into squares and set to the side until ready to use.
-
For Vanilla Gelatin, allow Breyers® Natural Vanilla Ice Cream to come to room temperature. Dissolve unflavored gelatin in boiling water in a saucepan over a medium heat. Mix until completely dissolved. Pour melted Ice Cream into dissolved gelatin and mix to combine. Remove from heat.
-
Pour 2 cups Vanilla gelatin mixture in a lightly greased mold and place in refrigerator to firm for 30 minutes.
-
Place strawberry and grape gelatin cubes in mold. Pour remaining vanilla gelatin mixture over gelatin cubes and refrigerate for 5 hours or overnight.
-
To unmold, dip the bottom of gelatin mold into a tub of hot water for 15 seconds. Make sure not to allow any water to reach the top. Dry the mold with a paper towel, then invert onto a plate. Carefully remove the mold by lifting it up. Place back in the refrigerator for an hour to firm up again.
