Serves : 8
Active: 10 minutes
Total: At least 4 hr
1 pt Vanilla Ice Cream (Use Haagen-Dazs if it's possilbe)
1 pkg (3 oz) Cranberry-flavor gelatin
1 can (8 oz) jellied cranberry sauce
Half cup boiling water
Procedure
- Have eight 1/2 cup molds ready. Remove ice cream from freezer to room temperature to soften.
- Put gelatin in a medium bowl. Stir in boiling water with a whisk until dissolved. Whisk in cranberry sauce until well blended. Stir in vanilla ice cream until no white streaks remain. Ladle into molds. Refrigerate at least 4 hours or until firm.
- To unmold: Dip molds in warm (not hot) water. Invert onto serving plates and holding both mold and plate, shake down sharply to release mold. Repeat, if necessary. Garnish, if desired, with cranberries coated in sugar and mint sprigs.
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