- 1 package (3 ounces) strawberry gelatin
- 1 cup boiling water
- 1 cup vanilla ice cream
- 3/4 cup chopped fresh strawberries
- 1/4 cup chopped pecans
- In a bowl, dissolve gelatin in boiling water. Cool until syrup. add ice cream; beat until blended. Refrigerate until partially set. Fold in strawberries and pecans. Spoon into individual serving dishes. Refrigerate until firm. Yield: 4 servings.
Originally published as Pink Cloud in Quick Cooking July/August 2003, p13
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