Serves: 14
Total Calories: 170

2 envelopes unflavored jello
1 cup milk
6 cups strawberries whole
2 cups light corn syrup
Strawberry Sauce

At least 1 1/2 days or up to 3 days before serving: In a small saucepan, sprinkle gelatin over milk let stand for 1 minute. Cook and stir over low heat until gelatin is dissolved.

Place half of the strawberries, half of the corn syrup and half of the gelatin mixture in a blender container. Cover and blend at high speed for 30 seconds or until thoroughly blended, scraping sides of container as needed. Pour into an 8 x 8 x 2-inch baking pan. Repeat with remaining strawberries, corn syrup and gelatin mixture. Stir into mixture in baking pan. Cover and freeze overnight.

At least 4 hours or up to 24 hours before serving: Remove from freezer let stand at room temperature for 20 to 25 minutes to soften. Break into pieces. Transfer to a chilled large mixer bowl. With chilled beaters, beat at low speed until smooth but not melted. Pour into a freezer container. Place a piece of plastic wrap directly on surface, cover container and freeze for 4 hours or overnight.

About 15 minutes before serving: Remove from freezer. Let stand for 10 to 15 minutes to soften. Scoop into dishes. Serve with sauce.

Nutritional Facts:

Serves: 14
Total Calories: 170
Calories from Fat: 3

More Recipes from the Best Brunches Cookbook:
Frosting Grapes
Honey Yogurt
Raspberry Yogurt
Strawberry Ice
Yogurt And Fruit Platter