Strawberry Supreme Jello

This recipe comes from a very old cookbook. I haven't made it in years, but it is delicious.

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2 (3-oz) packages strawberry jello mix, divided
2 cups boiling water, divided
1 (10-oz) package frozen strawberries
1 1/2 cups vanilla ice cream, slightly softened

Dissolve 1 package jello in 1 cup boiling water and add the strawberries. Stir until thickened and pour into a pretty 5-cup glass bowl. Chill until almost set, but not completely firm.

Dissolve the 2nd package jello in the other cup of boiling water. Add the ice cream by spoonfuls, stirring until the ice cream has melted. Pour over jello mixture in bowl and then chill until firm. 

Caramel Rolls

This is a recipe that comes from a very good friend of my sister, who got it from this blog; and I have it on good authority that these are excellent caramel rolls!

This is one of those recipes that use Rhodes frozen bread dough for the cinnamon/caramel rolls.  However, one ingredient that is different from all the rest that I've seen is the addition of vanilla ice cream in the caramel sauce.  Sounds good, doesn't it?

I haven't had the chance to make these yet, so until I do, I am just posting the link to them without a photo and once I have the chance to make them, I will post a photo and type out the recipe.

http://thefarmersbetterhalf.blogspot.com/2013/02/caramel-cinnamon-rolls.html

Peanut Buster Bars

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Remember "Peanut Buster Parfaits" from Dairy Queen? This recipe is like those. Now that Oreo cookies come in so many flavors, there are so many variations you can make with this recipe. Follow it as is, using the plain Oreos. Use the mint-flavored Oreos, and vanilla ice cream, or even mint chocolate chip ice cream. Use the chocolate or even the peanut butter Oreos with vanilla ice cream .... Use your imagination!

1 lb pkg Oreo cookies, crushed
1/2 cup butter, melted

1/2 gallon vanilla ice cream, softened slightly and cut into slices
1 1/2 cups Spanish peanuts, more if desired

1/2 cup butter
2/3 cup semi sweet chocolate chips
2 cups pwd sugar
1 (12-oz ) can evaporated milk
1 tsp vanilla

1 - 2 cups caramel ice cream topping (optional)

Melt 1/2 cup butter and stir in the crushed Oreos, until well combined. Press into a 9 x 13" pan. Layer on the ice cream and sprinkle on the Spanish peanuts, pressing them into the ice cream. Freeze.

Meanwhile, melt the butter in a saucepan. Add the chocolate chips, and stir over low-medium heat until chocolate chips are melted. Add the pwd sugar and evaporated milk. Bring to a boil, and gently boil for 8 minutes, stirring constantly. Remove from the heat and stir in the vanilla. Cool.

When the sauce has cooled, pour it over the ice cream. Top with additional Spanish peanuts, if desired. If you want to use the caramel ice cream topping, drizzle over the top of the dessert.
Obviously, store in the freezer.