Boil 2 cups hot water.
Add to all of the jello powder combined.
Mix well till dissolved.
Add one cup cold water.
Mix well.
Put in fridge until the jello is partially set.
Then take it out of the fridge, add one cup of vanilla ice-cream and beat until well blended.
Set in fridge overnight.
Mix Cool Whip, sweetened milk and ice cream in large bowl. (It is easier to mix ice cream if it has been out of freezer and in the refrigerator for a couple of hours.)
In an 11 x 13-inch pan, put layer of crumbled cookies on bottom, then ice cream mixture.
It is better to make 2 layers, ending with ice cream on top.
Save a few cookie crumbs to sprinkle on top.
Freeze and cut in squares.
kg. dry Jello over each bowl of cake pieces and toss lightly
Tear cake into bite size pieces.
Divide into thirds in 3 separate bowls.
Sprinkle a different jello over each.
Toss lightly with fork until cake is well coated.
Place strawberry cake pieces in bottom of 10-inch tube pan.
Spoon strawberries over cake.
Spread 1/3 of ice cream over strawberries.
Repeat layers with lime cake pieces, crushed pineapple, ice cream, orange-pineapple cake pieces, orange slices and ice cream.
o a boil.
Add jello and stir until COMPLETELY dissolved.
ld lime syrup in an ice cream machine, following the manufacturer'
Crush oreos and mix with butter.
Reserve about 1 1/4 cup for sprinkling on top of dessert.
Press the rest
into a 9 x 13 pan. Spread softened ice cream on crust and freeze.
In a saucepan, mix milk, sugar and chocolate.
Stir and cook until thick, 25 to 30 minutes.
Add butter and vanilla.
Cool completely.
Spoon over ice cream and return to freezer.
Top with Kool Whip (softened) and sprinkle with
crushed oreos. Freeze.
Keeps two weeks.
Stir jello into water to dissolve.
Place jello, ice cream and 4 ice cubes into a bowl that can be sealed.
Seal well.
Shake bowl until ice cubes are melted.
Refrigerate for about an hour. Can be unmolded on a plate like jello desserts.
Mix crackers margarine and sugar and press into a greased 9 x 13 inch pan.
Set aside.
Let Sherbet and ice cream soften and mix together.
Spread over the crust and freeze.
Mix sugar, lemon juice and butter together and cook on low heat until dissolved. Add a little of the hot mixture to 2 egg yolks.
Mix well and pour back into saucepan with other hot mixture.
Bring to a boil and cook one minute.
Cool thoroughly and spread over ice cream.
Serve with dollop of whipped cream and lime slice.
Tear cake into small pieces; divide into thirds and place in bowls. Sprinkle strawberry Jell-O (dry) over 1, lime over another and orange over another. Toss until coated. In a 10-inch tube pan, put strawberry pieces in bottom. Spoon strawberries over cake; spread 1/3 ice cream over strawberries. Repeat with lime, cherries, ice cream, orange cake, oranges and ice cream. Freeze until firm. Unmold on chilled plate. Cut about 10 minutes before serving.
ieces.
Divide into thirds and place in medium-size bowls
First dissolve gelatin with boiling water in an 8 or 9-inch metal pan (the pan helps gelatin cool faster).
Then remove 1/2 cup.
Pour into a separate bowl.
Add 1/2 cup cold water and thawed strawberries to gelatin in the pan.
Place in freezer until it thickens, 10 to 15 minutes.
Dissolve jello in water.
Stir in ice cream until melted. Chill until very thick.
Fold in strawberries.
Pour into crust. Chill until firm.
Garnish with more berries.
Mix water and jello and cool.
Dissolve jello and ice cream. Mix all together and let chill.
Melt margarine and add to cookies.
Spread ice cream over cookies.
Put fudge over ice cream.
Add whipped cream on top of that.
Decorate with nuts or crushed cookies.
Place in freezer for 2 hours.
Bake pie crust first.
Mix together the hot water, jello and ice cream; chill for 1/2 hour, then add the strawberries.
Top with whipped cream.
Put in refrigerator, and it's ready to serve.
Dissolve gelatin in water, stir in ice cream.
Chill until very thick.
Fold in strawberries.
Pour into crust and chill until firm.
Crumble Ritz crackers.
Add melted oleo and put in dish.
Mix pudding with the milk and ice cream.
Pour in dish and let stand 1 hour in refrigerator.
Top with Cool Whip and toasted coconut.
Roll Oreo cookies in a storage bag until cookies are crumbly. Slightly thaw ice cream.
Put 1/4 cookies on bottom of 9x13-inch pan.
Mix together 1/2 of cookies crumbs, Cool Whip and ice cream. Spread over cookie crumbs.
Sprinkle remaining cookie crumbs over the top and freeze.
Serve frozen.
I have also tried chocolate chip cookies with this recipe.
Take ice cream out of freezer to soften. It should be easy to spread and not melted.
Rip the angel food cake into chunks (about 2 inches). Place a layer of cake on the bottom of one 9 or 10 inch tube pan. Spread a layer of the softened ice cream on top. Repeat layers until cake and ice cream are gone.
Put cake in freezer for at least 2 to 3 hours. When ready to serve remove cake from freezer and place cake onto a serving dish, removing pan.