Evil Eye’s Cream
8 oz. vanilla ice cream
20 maraschino cherries
1 1/2 cup boiling water
1 oz. green jello
3 cups cold water
Using an ice cream scoop, place 2 scoops of ice cream for eyeballs into 10 dessert dishes. Place a cherry on each scoop for the pupil. Freeze for 30 minutes, or until firm.
In a large bowl, stir boiling water into the gelatin around the eyeballs in each dish, leaving the top of the eyeballs exposed. Freeze unitl ready to serve.