Bicentennial Surprise Recipe
Ingredients
| Strawberry jello | 3 Ounce | |
| Boiling water | 1 1⁄3 Cup (21.33 tbs) | |
| Strawberries | 10 Ounce (Birds Eye Quick Thaw Brand) | |
| Lemon jello | 3 Ounce | |
| Boiling water | 1 Cup (16 tbs) | |
| Vanilla ice cream | 1 Pint | |
| Black cherry jello | 3 Ounce | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Cold water | 1⁄4 Cup (4 tbs) | |
| Frozen blueberries | 1 1⁄2 Cup (24 tbs), mashed |
Nutrition Facts
Serving size
Calories 128 Calories from Fat 35
% Daily Value*
Total Fat 4 g6%
Saturated Fat 2.3 g11.7%
Trans Fat 0 g
Cholesterol 15.1 mg5%
Sodium 37.1 mg1.5%
Total Carbohydrates 22 g7.4%
Dietary Fiber 1.5 g6%
Sugars 18.6 g
Protein 2 g3.8%
Vitamin A 3.3% Vitamin C 45.6%
Calcium 5.3% Iron 1.4%
*Based on a 2000 Calorie diet
Directions
Dissolve strawberry jello in 11/3 cups water; add fruit, stir gently until fruit thaws.
Chill until thickened.
Pour into an 8 cup mold or a 9 cup bundt pan.
Chill until set, but not firm.
White Layer:
Dissolve 1 pkg. lemon jello in 1 cup of boiling water.
Blend ice cream, beating until smooth.
Chill until thickened.
Spoon over strawberry mixture in mold.
Chill until set, but not firm.
Blue Layer:
Dissolve the last pkg. of jello and the sugar in 1 cup boiling water.
Add 1/2 cup water, chill until thick.
Stir in fruit and spoon over second mixture.
Chill overnight.
Unmold
Chef
