Ice Cream Salad

• 2 (3 oz.) box lime jello
• 2 c. boiling water
• 1 qt. ice cream
• 1 small can crushed pineapple
• 1 (No. 3) can fruit cocktail, partly drained
• maraschino cherries
• 1 c. cooked pumpkin
• 1/2 c. sugar
• 1/2 tsp. each salt, ground ginger, cinnamon and nutmeg
• 1/2 c. chopped pecans, toasted
• 4 c. vanilla ice cream, softened (half of 1/2 gal. container)
• 2 c. gingersnap cookie crumbs (about 30 wafers)
• kiwi and raspberries (for garnish)
• 1/4 c. butter or margarine
• 1/2 c. light brown sugar
• 1/2 c. orange juice
• 2 Tbsp. lemon juice
• 1/2 lb. hulled fresh or frozen strawberries or raspberries
• 1/2 lb. sliced peaches (fresh or frozen)
• 1 banana, sliced
• 1 Tbsp. cinnamon
• 1 Tbsp. cornstarch
• 1/2 c. orange juice
• 1 tsp. vanilla extract
• vanilla ice cream
• fresh cut-up fruit

1. Melt butter in a medium saucepan.
2. Stir in sugar.
3. Cook until bubbling.
4. Add orange juice and lemon juice with the strawberries, peaches, banana and cinnamon.
5. Bring to a simmer.
6. Cook uncovered for 15 to 20 minutes.
7. Stir frequently.

lime jello, boiling water, cream, pineapple, fruit cocktail, maraschino cherries, pumpkin, sugar, salt, pecans, vanilla ice cream, cookie crumbs, raspberries, butter, light brown sugar, orange juice, lemon juice, hulled fresh, peaches, banana, cinnamon, cornstarch, orange juice, vanilla extract, vanilla ice cream

Taken from www.cookbooks.com/Recipe-Details.aspx?id=751920 (may not work)