Gelatine Ice Cream Dessert

1 packet jelly crystals
1 cup boiling water
1 cup cold water (*or use 3/4 cup cold water and 1/4 cup sweet sherry)
1 pint vanilla ice cream

Method: Dissolve jelly crystals in boiling water and add cold water. Add ice cream by spoonfuls, stirring until melted. Chill until slightly thickened then stir well. Pour into individual dishes or one large bowl. Decorate with fresh fruit (or canned). Chill until set (approximately 1 hour). Makes 7 servings.

Source: contributed by Mrs. W. Hobbs (Secretary A.C.H. Fullarton Aux.) in The Adelaide Children's Hospital Recipe Book 1982 (Adelaide: 1982), p.40.