Except for the reduction of cold water, prepare gelatin as usual. Pour into shallow pan and chill until firm, at least 4 hours. Break into small flakes with a fork or force through a ricer or large-mesh strainer. Pile lightly in dishes alone, or with fruit or whipped topping.
busted by sooz
Recipe by: Key Gourmet
Posted to recipelu-digest by sooz <kirkland@gj.net> on Mar 25, 1998
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