STIR 1 cup of the boiling water into each of the red and blue gelatins in separate medium bowls at least 2 minutes until completely dissolved. Stir 1/2 cup of the cold water into each bowl.
PLACE bowl of red gelatin in larger bowl of ice and water. Stir about 8 minutes or until thickened. Stir in strawberries. Pour into 9x5-inch loaf pan sprayed with cooking spray. Refrigerate 7 minutes.
MEANWHILE, stir remaining 3/4 cup boiling water into lemon gelatin in medium bowl at least 2 minutes until completely dissolved. Stir in ice cream until melted and smooth. Spoon over red gelatin in pan. Refrigerate 7 minutes.
MEANWHILE, place bowl of blue gelatin in larger bowl of ice and water. Stir about 7 minutes or until thickened. Stir in blueberries. Spoon over lemon gelatin in pan.
REFRIGERATE 4 hours or overnight until firm. Unmold. Cut into 16 slices. Store leftover gelatin mold in refrigerator.
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|Serving Size: 1 Serving (92g)|
|Recipe Makes: 16|
|Calories from Fat: 28 (22%)|
|Amt Per Serving||% DV|
|Total Fat 3.1g||4 %|
|Saturated Fat 1.9g||10 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 0.2g|
|Cholesterol 12.3mg||4 %|
|Sodium 97mg||3 %|
|Potassium 78.6mg||2 %|
|Total Carbohydrate 22.9g||7 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 22.3g|
|Protein 2.3g||3 %|
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Calories per serving: 126
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