|Strawberry jelly||1 (1 Packet)|
|Vanilla ice cream||500 Milliliter|
|Fruit cocktail tin||450 Milliliter (1 Tin)|
|Corn flour||1 Teaspoon|
|Red color||3 Drop|
|Icing sugar||1 Teaspoon (Leveled)|
Prepare jelly as given on the packet.
Open the tin of fruits & strain the fruits.
Keep the fruits in the fridge.
To 1/2 cup syrup of the tinned fruits, add cornflour & cook on low flame for 5 minutes till a thick, glossy sauce is ready.
Remove from fire & add a few drops of pink colour.
Spread half of the ice cream in a 2-3" high dish.
Spoon out jelly on it, leaving a few neat cubes of jelly, for the top.
Spoon out all the ice cream on the jelly again.
Spread the fruits on the ice cream.
Put a few neat cubes of jelly here & there.
Pour the sauce over the fruits.
Keep in the freezer till serving time.