Eyeball Potion
Yield
10 servingsPrep
60 minCook
0 minReady
150 minLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
whipped topping, prepared
frozen, thawed |
|
| 1 | x |
blueberries
or raisins |
*
|
| 1 ½ | cups |
water
boiling |
|
| 1 | large package |
gelatin, unflavored
any red flavor |
*
|
| 1 | cup |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
whipped topping, prepared
frozen, thawed |
|
| 1 | x |
blueberries
or raisins |
*
|
| 355 | ml |
water
boiling |
|
| 1 | large package |
gelatin, unflavored
any red flavor |
*
|
| 237 | ml |
water
cold |
|
| 1 | x |
ice cubes
|
*
|
Directions
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 2½ cups.
Add to gelatin, stirring until slightly thickened.
Remove any remaining ice.
Pour about ½ cup gelatin around the two eyeballs in each dish, leaving the top of the eyeballs exposed.
Refrigerate 1½ hours, or until firm.
