2 packages (3 oz.) or 1 package (6 oz.) Jell-O Strawberry Gelatin
1/4 teaspoon salt
2 cups boiling water
1 1 /2 cups cold water
1 package (10 oz.) Birds Eye Quick Thaw Strawberries
1 cup softened vanilla ice cream or sour cream
1 1/2 tablespoons brandy
1 1/2 tablespoons rum
2 tablespoons Cointreau liqueur
Dissolve gelatin and salt in boiling water. Add cold water. Measure 2 cups into a separate bowl. Add the frozen fruit. Stir carefully until fruit thaws and separates. Chill until mixture is almost set—about 15 minutes. Spoon into sherbet glasses, filling each about two-thirds full. Chill until set but not firm.
Chill remaining gelatin until slightly thickened. Blend in ice cream, brandy, rum, liqueur. Beat 1 minute or until bubbly. Spoon over gelatin in glasses. Chill until firm—about 3 hours. Makes about 5 1/2 cups or 10 servings.
source: The New Joys of Jell-O recipe book, copyright 1973