Root Beer Float Jello

• Gluten free

• Baking & Spices

  • 3/4 cup Sugar

• Drinks

  • 2 cups Root beer

• Frozen

  • 2 cups Vanilla ice cream

• Desserts

  • 5 envelopes Knox gelatin

• Liquids

  • 2 1/2 cup Water

Found on pintsizedbaker.com

Description

Ingredients

• 2 envelopes Knox gelatin
• 1/2 cup cold water
• 1/2 cups boiling water
• 1/2 cup sugar
• 2 cups Root Beer
• 3 envelopes Knox gelatin
• 1/2 cup cold water
• 1 cup boiling water
• 1/4 cup sugar
• 2 cups Vanilla Ice Cream
• 2 envelopes Knox gelatin
• ½ cup cold water
• ½ cups boiling water
• ½ cup sugar
• 2 cups Root Beer
• 3 envelopes Knox gelatin
• ½ cup cold water
• 1 cup boiling water
• ¼ cup sugar
• 2 cups Vanilla Ice Cream

Directions

• For the Root Beer Layer Sprinkle the 2 packets of gelatin over the cold water and let it sit until it’s absorbed and softened. Pour boiling water over it and stir until dissolved. Add in sugar and root beer and combine. When the sugar is completely dissolved, pour into a 9×13 baking dish and refrigerate for at least 4 hours. Cut into cubes and transfer to an 8 x 8 baking dish. Store in the fridge while making the ice cream layer. For the Ice Cream Layer Sprinkle 3 packets of gelatin over cold water and let it sit until it’s absorbed and softened. Pour boiling water over and stir until dissolved. Add in sugar and stir then set aside. Place the 2 cups of ice cream in a small pot. Melt it over medium heat on the stove, or in the microwave, until it’s liquid. Stir the melted ice cream into the gelatin mixture then let it sit to come to room temperature. Pour the ice cream over the root beer cubes and refrigerated overnight. Cut into cubes and serve them up for a no-melt treat!
• Sprinkle the 2 packets of gelatin over the cold water and let it sit until it’s absorbed and softened. Pour boiling water over it and stir until dissolved. Add in sugar and root beer and combine. When the sugar is completely dissolved, pour into a 9×13 baking dish and refrigerate for at least 4 hours.
• Cut into cubes and transfer to an 8 x 8 baking dish. Store in the fridge while making the ice cream layer.
• Sprinkle 3 packets of gelatin over cold water and let it sit until it’s absorbed and softened. Pour boiling water over and stir until dissolved. Add in sugar and stir then set aside.
• Place the 2 cups of ice cream in a small pot. Melt it over medium heat on the stove, or in the microwave, until it’s liquid. Stir the melted ice cream into the gelatin mixture then let it sit to come to room temperature.
• Pour the ice cream over the root beer cubes and refrigerated overnight. Cut into cubes and serve them up for a no-melt treat!
• Sprinkle the 2 packets of gelatin over the cold water and let it sit until it’s absorbed and softened. Pour boiling water over it and stir until dissolved. Add in sugar and root beer and combine. When the sugar is completely dissolved, pour into a 9×13 baking dish and refrigerate for at least 4 hours.
• Cut into cubes and transfer to an 8 x 8 baking dish. Store in the fridge while making the ice cream layer.
• Sprinkle 3 packets of gelatin over cold water and let it sit until it’s absorbed and softened. Pour boiling water over and stir until dissolved. Add in sugar and stir then set aside.
• Place the 2 cups of ice cream in a small pot. Melt it over medium heat on the stove, or in the microwave, until it’s liquid. Stir the melted ice cream into the gelatin mixture then let it sit to come to room temperature.
• Pour the ice cream over the root beer cubes and refrigerated overnight. Cut into cubes and serve them up for a no-melt treat!