CREAMY ORANGE GELATIN
4 packages (3-oz. each) orange gelatin
4 cups boiling water
1 quart vanilla ice cream, softened
1-1/2 cups orange juice
2 cans (11-oz. each) mandarin oranges, drained
In a large bowl, dissolve gelatin in boiling water. Stir in ice cream and orange juice until blended. Chill until partially set.
Fold in oranges. Pour into two 6-cup ring molds coated with cooking spray. Refrigerate overnight or until firm, just before serving, unmold.
Yield: 12 servings.
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