|
Stir boiling water into the jello in a big bowl until dissolved. Add enough ice to cold water to make 1 ½ cups. Add this to the jello and stir until the ice melts. Refrigerate for 45 minutes or until thickened. Remove 1-½ cups of the jello and leave it at room temperature. Add ¾ cup of whipped topping and stir with a wire whisk. Pour into eight individual ramekins. Refrigerate for 15 minutes or until set.
Spoon the rest of the jello over the creamy layers in the ramekins. Refrigerate for 3 hours or until firmly set. Place each dessert on a serving plate with a chocolate candy on top and decorate the plates with mint leaves and some dots of strawberry syrup if you like.
(Serves 8)
|