Ice Cream Confetti Jello Mold - cooking recipe

Ingredients

1 (3 oz.) red jello
1 (3 oz.) lime jello
2 (3 oz.) lemon jello
1 large can crushed pineapple
1 qt. vanilla ice cream

Preparation

On the day before, mix red and lime jello separately with 1 1/2 cups boiling water each.
Chill.
The next day, mix lemon jello with 1 cup boiling water; cool 15 minutes.
(The rest of liquid for lemon jello is from the ice cream and crushed pineapple.)
Beat softened ice cream quickly with lemon jello and crushed pineapple so that the mixture is smooth.
Cube the red and lime jello and fold into ice cream mixture.
Pour into a 5-quart mold; put into refrigerator to set.
Yields 15 servings.