- Recipes
- Shows
Popular Shows
- Articles
Main Categories
- Jewish Learning
Popular Articles
-
Login/Register
Parve
Easy
8 Servings
Allergens 
No Allergens specified
4 Hours, 20 Minutes
Diets
One of the cool things about jel desserts is that they don’t get rock-solid when you freeze them. They work as-is, as a shaved ice, and you only need to blend once for a fun slush.
1 (3-ounce) box Bakol raspberry, cherry, or strawberry jel dessert
1 (3-ounce) box Bakol orange jel dessert
1 (3-ounce) box Bakol lemon jel dessert
1 and 1/2 cups water
Bring water to a boil. Stir in cherry jel dessert. Freeze for at least four hours. Repeat with orange and lemon flavors.
In the jar of a blender, blend the frozen jels, one at a time. The result should be a slush-like consistency. Serve in individual cups. (You can also layer them in a trifle bowl, with a layer of whipped cream between them.)
How Would You
Rate this recipe?
Please log in to rate
1 1/2 cups water for each flavor? Or is it 1/2 cup water for each flavor. The instructions are unclear. Should it say 1 1/2 cups water for each flavor perhaps?
It is 1 and 1/2 cups water per jel package