ICE CREAM SALAD
- Servings: 9
- 1[ 3oz] pkg lemon jello
- 1 cup boiling water
- 1 qt vanilla ice cream softened
- 1 [8oz] can crushed pineapple drained
- 1/2 cup chopped pecans
Dissolve jello in boiling water.
Add ice cream stirring until well blended.
Stir in pineapple and pecans.
Pour into an 8oz square pan and freeze until firm.
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