Creamy Jell-o Mold
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | French | Desserts, Easy, Jell-o | 1 | Servings |
INGREDIENTS
| 1 | Pkg. Jell-O, any flavor | |
| peach is best | ||
| 1 | pt | Vanilla ice cream, French |
| Vanilla is best | ||
| 2 | c | Hot water |
INSTRUCTIONS
1998 Mix Jell-O with 2 cups hot water, according to directions. DO NOT use the cold water portion of the directions! When the gelatin is completely dissolved, mix vanilla ice cream into the Jell-O. Stir until melted and blended. Allow to cool, then pour into a regular non-stick bundt pan. Chill for 4 hours or until set. To serve, put bundt pan into 4 inches of WARM (not hot!) water for 10 seconds. Invert onto a large flat plate, slice and serve. Note: You can put some diced fresh or canned fruit in the center of the ring before serving for a nice touch. Posted to MM-Recipes Digest by Frances.M.Say@bakernet.com on Mar 31,
A Message from our Provider:
“When praying, don’t give God instructions – just report for duty.”
Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 0
Calories From Fat: 0
Total Fat: 0g
Cholesterol: 0mg
Sodium: 14.2mg
Potassium: 4.7mg
Carbohydrates: 0g
Fiber: 0g
Sugar: 0g
Protein: 0g