Minty Chocolate Jell-O Cubes recipe

Mint Layer:
4 envelopes Knox unflavored gelatine
1/2 cup cold water
1 3/4 cup boiling water
2 cups (1 pint) vanilla ice cream, softened
1/4 to 1/2 cup Hiram Walker Green Creme de Menthe Liqueur
7 envelopes Equal Low Cal Sweetener

In large bowl sprinkle gelatine over cold water. Let stand 1 minute. Add boiling water and stir until dissolved. With beater, blend ice cream, liqueur and sweetener. Pour into a 13 x 9-inch pan. Chill until firm.

Chocolate Layer:
2 envelopes Knox unflavored gelatine
1/2 cup cold water
1 1/2 cups boiling water
1 (4 1/2 ounce) box instant chocolate pudding mix
1 cup vanilla ice cream, softened

In medium bowl sprinkle gelatine in cold water; let stand 1 minute. Add boiling water and stir until dissolved. Beat in ice cream. Fold onto mint layer. Chill until firm.

Cut into 1-inch squares to serve.

Makes 10 dozen squares.