|Strawberry gelatin||6 Ounce (2 Small Packages Or 1 Large Package)|
|Boiling water||2 Cup (32 tbs)|
|Cold water||1 1⁄2 Cup (24 tbs)|
|Strawberries||10 Ounce (1 Package, Bird's Eye, Quick Thaw)|
|Softened vanilla ice cream/Sour cream||1 Cup (16 tbs)|
|Brandy||1 1⁄2 Tablespoon|
|Rum||1 1⁄2 Tablespoon|
Dissolve gelatin and salt in boiling water.
Add cold water.
Measure 2 cups into a separate bowl.
Add the frozen fruit.
Stir carefully until fruit thaws and separates.
Chill until mixture is almost set about 15 minutes.
Spoon into sherbet glasses, filling each about two-thirds full.
Chill until set but not firm.
Chill remaining gelatin until slightly thickened.
Blend in ice cream, brandy, rum, liqueur.
Beat 1 minute or until bubbly.
Spoon over gelatin in glasses.
Chill until firm about 3 hours.