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Ingredients: 1 gallon vanilla ice cream
2 bananas, sliced and quartered
1 honeydew melon, balled
1 cantaloupe, balled
1 papaya, balled
1 young coconut, shredded (fresh or frozen)
1/2 cup tapioca
1 package strawberry Jell-O gelatin dessert
8 cups crushed ice
Procedure:
Cook tapioca until pearls become translucent (add tapioca to boiling water, lower heat to medium, watch for 15 minutes or more, stirring occasionally). Rinse tapioca in cool water (careful, it's sticky) and set aside. Prepare Jell-O using half of the water called for and refrigerate until stiff. Put the fruit (except bananas) and coconut into drink cooler (for party) or large bowl (to serve with a meal). Cut Jell-O into 1/2" squares. Add bananas, tapioca, and Jell-O to fruit mixture. Prepare ice cream by emptying container into a large bowl and smoothing into paste (i. e. use potato masher, hands, etc.) Scoop ice cream into fruit mixture. Cover fruit mixture with crushed ice. If using cooler, cover with lid. Wait 30 minutes and stir to combine all ingredients (including ice) well. Serve with ladle in paper cups with spoons. (lasts 5 hours in cooler--stir before each serving). Leftovers can be refrigerated for the next day. 40 servings 240 oz
1 hour 30 minutes
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