Creamy Orange Gelatin
|Orange gelatin||12 Ounce (4 Packages, 3 Ounce Each)|
|Boiling water||4 Cup (64 tbs)|
|Vanilla ice cream||1 Quart, softened|
|Orange juice||1 1⁄2 Cup (24 tbs)|
|Canned mandarin oranges||22 Ounce, drained (2 Cans, 11 Ounce Each)|
In a large bowl, dissolve the gelatin in boiling water.
Stir in ice cream and orange juice until blended.
Chill until partially set.
Fold in mandarin oranges.
Pour into two 6-cup ring molds coated with cooking spray.
Refrigerate overnight or until firm.
Just before serving, unmold gelatin