2 cups boiling water
1 package (6 oz. size) OR, 2 packages (3 oz. size) lemon flavored gelatin
1 (8 oz.) can crushed pineapple, drained
1 pint vanilla ice cream, softened
1 (8 oz.) container frozen non-dairy whipped topping, thawed
Fresh strawberries, washed, drained and dried
Whipped cream, or non-dairy whipped topping, thawed
1). Stir the 2 cups boiling water into gelatine in large bowl at least 2 minutes until completely dissolved. Stir in drained crushed pineapple.
2). Fold in softened ice cream until smooth and well combined. Gently stir in the 8 oz. thawed frozen whipped topping with wire whisk until smooth.
3). Pour into a 6 to 8 cup gelatin or dessert mold, or for individual servings, pour into six to eight 1 cup molds.
4). Refrigerate for 4 hours or until firm; then unmold to serve.
5). For garnish, pipe rosettes with whipped topping or whipped cream around the edges of gelatine dessert and place strawberries on each side of rosettes, and if you are using a tube mold, pipe whipped cream or whipped topping inside the hole in the center of gelatin dessert. You may also garnish with mint sprigs if desired. Serve chilled. Store in refrigerator.
Makes 1 large gelatine mold, or 6-8 individual gelatine molds.
Photograph taken by Diana Baker Woodall© 2002
Date: June 24, 2002