Disney FROZEN Kristoff's Ice Blocks are sparkling layered berry Jello jigglers unlike any you have had before! This simple recipe is a hit with all the kids. And the adults couldn't keep their hands off them either. They are the perfect treat for any party.
Every kid loves Frozen, so for my daughters 5th birthday we threw her an awesome Frozen party. The food, dessert and beverage tables were all filled with Frozen themed delicious treats. One of the most popular treats were these Kristoff's Ice Blocks. We made a fun sign and had a Kristoff figurine standing behind the tray. It was pretty awesome.
We will be sharing the party with you soon.
With love from our simple kitchen to yours.
RECIPE AT THE BOTTOM
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Disney FROZEN Kristoff's Ice Blocks
SERVES 36 | ACTIVE TIME 15 Min | TOTAL TIME 1 Hour 45 Min
2 (1/4 ounce) envelopes KNOX Unflavored Gelatine
2 tablespoons granulated sugar
1 (16.9 ounce) bottle 7Up, divided (about 2 1/4 cups)
1-1/4 cups boiling water
2 (3 ounce) packages JELL-O Berry Blue Flavor Gelatin
Combine unflavored gelatine and sugar in medium size microwave safe bowl. Add 2 cups 7Up, stir until combined. Let set for 3 minutes or until gelatine is softened. Stir and place in microwave on high for 3 minutes, stirring after each minute, or until gelatine and sugar are completely dissolved.
Pour sparkling gelatine mixture into an 8"x8" baking pan sprayed with non-stick cooking spray.
Place in the refrigerator for 25-30 min, until set but not firm.
Meanwhile, add unprepared berry blue gelatin mixes to a separate medium bowl. Pour boiling water into bowl. Stir until completely dissolved, about 2 minutes. Stir in remaining 1/4 cup 7Up. Allow to cool for 15 min.
Pour sparkling berry blue gelatin gently over clear gelatine layer in dish.
Refrigerate until firm, about 1 hour.
Cut into 36 squares. Serve and enjoy!
Recipe adapted from Kraft
DONNA'S NOTES:You can substitute any flavor to make these to match for any party.
Recipe developed by Donna Elick - The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.
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