Ingredients and Supplies
- 1 3-oz box strawberry kiwi powdered gelatin
- 1 3-oz box raspberry powdered gelatin
- 1 1/2 cups strawberries, sliced
- 1 1/2 cups raspberries
- 1 T. + 2 t. Grayslake gelatin
- 2 cups vanilla ice cream
Spray Mini Bundtette pan with cooking spray. Pour 1 cup boiling water into each of three separate bowls. Mix strawberry kiwi powdered gelatin with the water into one of the bowls, raspberry powdered gelatin mixed with the water in another bowl, and the Grayslake gelatin mixed with the water the third bowl. Stir each mixture at least 2 minutes to assure the gelatin is completely dissolved. Stir 1/3 cup cold water into each mixture. Pour strawberry kiwi into bottom third of each cavity of the pan. Refrigerate 7 minutes. Stir vanilla ice cream (a little at a time) into the plain gelatin mixture. If the mixture thickens too much to be smooth, slilghtly warm. Spoon over refrigerated strawberry-kiwi. Refrigerate 7 minutes. Let raspberry mixture slightly thicken, then stir in raspberries. Cover the white mixture. Refrigerate until firm. Remove gelatin desserts by dipping only a few seconds in hot water (be careful not too dip too long or gelatin will melt.