"My grandmother made this colorful fluff for Christmas dessert, but it's delicious anytime of the year," says Joanna Powell of Etobicoke, Ontario. "Replace the crunchy pecans with cubes of sponge cake for a fun change of pace."
- 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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