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(cooking time is freezing time) This is not a "jell-o" salad mold (while I do love jello salads) this is a rich, creamy mousse that gets molded and then frozen (almost like a gelati?) I really love this one myself, and it's equally as pleasing to the adults as the children. Nice summer dessert. Comes from my oldies but goodies file, torn out of 1997 Bon Appetit, and revived by epicurious (thank goodness) I'd like to share it with everyone here.
Units: US | Metric
Serving Size: 1 (219 g)
Servings Per Recipe: 10