1 can of pâssegos
1 box of lemon-flavored gelatin
1/2 cup of cold water
1 brick of cream ice cream
1 baked cake crust
1/2 cup of whipped cream
1 can of pâssegos
1 box of lemon-flavored gelatin
1/2 cup of cold water
1 brick of cream ice cream
1 baked cake crust
1/2 cup of whipped cream
Drain the pâssegos and reserve 1 cup of the liquid
Bring to a boil
Mix in the gelatin until it dissolves
Add cold water
Cut the ice cream into 6 pieces
Add to the hot mixture and stir until melted
Refrigerate until thickened (15-20 minutes)
Add the cut pâssegos
Spoon into the baked cake crust and refrigerate for 45 minutes or several hours for a gelatinous texture
Garnish with whipped cream and slices of pâssego
