Strawberry Supreme - cooking recipe

Ingredients

2 (3 oz.) Jell-O strawberry gelatin
1/4 tsp. salt
2 c. boiling water
1 1/2 c. cold water
1 (10 oz.) Birds Eye quick thaw strawberries
1 c. softened vanilla ice cream or sour cream
1 1/2 Tbsp. brandy
1 1/2 Tbsp. rum
2 Tbsp. Cointreau liqueur

Preparation

Dissolve gelatin and salt in boiling water.
Add cold water. Measure 2 cups into a separate bowl.
Add the frozen fruit.
Stir carefully until fruit thins and separates.
Chill until mixture is almost set, about 15 minutes.
Spoon into sherbet glasses, filling each about 2/3 full.
Chill set but not firm.
Chill remaining and blend in others, then chill for 3 hours.