8 oz. frozen whipped topping, thawed
Blueberries or raisins
1 1/2 cups boiling water
1 large package gelatin, any red flavor
1 cup cold water
Using a small ice-cream scoop, place 2 scoops whipped topping into each of 10 dessert dishes for �eyeballs.�
Place a blueberry or raisin in each scoop for the �pupil.� Freeze 30 minutes, or until firm.
Meanwhile, stir boiling water into gelatin in large bowl at least two minutes until completely dissolved.
Mix cold water and ice cubes to make 2-1/2 cups. Add to gelatin, stirring until slightly thickened. Remove any remaining ice. Pour about1/2 cup gelatin around the two �eyeballs� in each dish, leaving the top of the �eyeballs� exposed. Refrigerate 1-1/2 hours, or until firm.
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