Ice Cream Salad Recipes

Steps:

• 1. Dissolve the two boxes of jello in 2 c boiling water. When dissolved, add the ice cream and stir until it has melted. Place in fridge.
• 2. After about 30 minutes, remove and whisk, as the ice cream wants to separate. Return to fridge. Continue doing this until it has started to thicken enough to add the rest of the ingredients.
• 3. Add your fruit, nuts and marshamallows and return to fridge until set.
• 4. Possible choices: lime jello, pineapple, walnuts, cherry jello, cherries, almonds, orange jello, mandarin oranges, pecans, peach jello, peaches, walnuts, tropical jello with mango or papaya and macadamia nuts, clear jello with strawberries and blueberries, pecans. The choices are endless. Look at the jello varieties and go from there. Great for all holidays.
• 5. NOTE: you can do this in a mold or in a bowl. If using a mold, I would start in a bowl and not transfer to the mold until you are thick enough to have added the fruit, nuts, and marshmallows.

Steps:

• Combine gelatin and hot water; stir until dissolved.
• Add ice cream and stir well until thoroughly dissolved.
• Combine undrained pineapple, nuts and sliced bananas, then add to gelatin mixture.
• Pour into a quart mould and chill until firm.

Steps:

• spread almonds over oven tray bake in moderate oven 5 min or till browned cool.
• drain fruit reserve syrup.
• beat egg whites until soft peaks form.
• beat in sugar.
• beat in syrup.
• beaten egg yolks and lemon juice.
• beat cream until soft peaks form.
• fold cream, fruit, almonds into egg mixture.
• pour mixture into a 25cm X 12 cm loaf tin.
• cover tin firmly with al foil.
• freeze overnight til firm.