Ice Cream Salad - cooking recipe

Ingredients

2 (3 oz.) box lime jello
2 c. boiling water
1 qt. ice cream
1 small can crushed pineapple
1 (No. 3) can fruit cocktail, partly drained
maraschino cherries
1 c. cooked pumpkin
1/2 c. sugar
1/2 tsp. each salt, ground ginger, cinnamon and nutmeg
1/2 c. chopped pecans, toasted
4 c. vanilla ice cream, softened (half of 1/2 gal. container)
2 c. gingersnap cookie crumbs (about 30 wafers)
kiwi and raspberries (for garnish)
1/4 c. butter or margarine
1/2 c. light brown sugar
1/2 c. orange juice
2 Tbsp. lemon juice
1/2 lb. hulled fresh or frozen strawberries or raspberries
1/2 lb. sliced peaches (fresh or frozen)
1 banana, sliced
1 Tbsp. cinnamon
1 Tbsp. cornstarch
1/2 c. orange juice
1 tsp. vanilla extract
vanilla ice cream
fresh cut-up fruit

Preparation

Melt butter in a medium saucepan.
Stir in sugar.
Cook until bubbling.
Add orange juice and lemon juice with the strawberries, peaches, banana and cinnamon.
Bring to a simmer.
Cook uncovered for 15 to 20 minutes.
Stir frequently.