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Ice Blue Igloo and Penguins

Even in winter, you'll want to head toward a colder climate—this domed home that's for the birds! The icy abode and cute web-footed friends consist completely of sweets, including fruit-flavored gelatin, sugary gumdrops and cream cheese frosting. With simple-to-use ingredients, you can quickly make your own igloo and penguins, too. So why not raise them for family or friends today...and enjoy

12-16 ServingsPrep: 20 min. + chilling

Ingredients

6 envelopes unflavored gelatin
1-1/2 cups cold water
4 packages (3 ounces each) berry blue gelatin
7 cups boiling water
1 package (8 ounces) cream cheese, softened
6 tablespoons butter, softened
1-1/2 cups confectioners' sugar
2 large black gumdrops
2 large orange gumdrops
Colored sprinkles
1/2 cup flaked coconut
6-ounce custard cup
#7 round pastry tip
Pastry or plastic bag

Directions

Directions: Place unflavored gelatin and cold water into a bowl,
letting mixture stand 1 minute to soften. In a large bowl, dissolve
blue gelatin in boiling water. Stir in unflavored gelatin mixture
until dissolved. Pour into a 2-qt. bowl and a 6-oz. custard cup
coated with cooking spray. Refrigerate for 4 hours or overnight.
In a bowl, beat cream cheese, butter and confectioners' sugar.
Transfer to a pastry or plastic bag. Cut a small hole in corner of
bag and insert pastry tip.

2 of 2

Ice Blue Igloo and Penguins (continued)

Directions (continued)

Penguins: Slice black gumdrops in half lengthwise. Referring to
photos for position, pipe two dots of cream cheese mixture on the
sugared side of each black gumdrop for eyes. Pipe a line from the
center of each black gumdrop to the bottom for the chest.
Cut two 1/4-in. thick circles from each orange gumdrop. Referring to
photos, cut a small triangle from the edge of each orange circle and
set aside. Place a black gumdrop on each orange circle so white
chest is lined up with cutout notch. For beaks, cut a 1/4-in. piece
from the tip of each triangle and place above each penguin's chest.
Add sprinkles for eyes and buttons. Set penguins aside
Igloo: Unmold gelatin in bowl onto a 12-in. round serving plate for
igloo. Unmold gelatin in custard cup onto a cutting board for
igloo's entrance. Cut a 1/4-in. slice from two opposite sides of
entrance dome. Position one cut side against igloo, leaving the
other cut side to serve as the "door."
Just before serving and referring to photo for position, pipe cream
cheese mixture on igloo to create an ice block pattern. Beginning at
the base of igloo and leaving entrance plain for now, pipe a
straight line around bottom of large dome, spacing them 1 in. apart.
Form ice blocks by piping vertical lines 1-1/2 in. apart, staggering
their position from one row to the next.
On igloo's entrance, outline the door by piping around cut-off area.
Form ice blocks on small dome the same as for large dome.
Spread remaining cream cheese mixture over serving plate around igloo
and sprinkle with coconut. Place penguins randomly around igloo.
Yield: 12-16 servings.

Crafter thoughts: —Feel free to make the gelatin mold a day ahead if you like. However, since the surface of the gelatin is slippery, it's best to the frosting on the igloo the same day you serve it. —The candy penguins can go over big as goodies for a kids' party or school class all by themselves. Finished size: Igloo is about 4 inches high x 10-1/4 inches long x 7 inches wide. Each penguin is 1-1/4-inches high x 1 inch wide.