1 1/2 pounds whole cranberries with pulp
1/4 cup lemon juice
1 tablespoon white sugar
1 (3 ounce) package lemon flavored Jell-O
1 (6 ounce) container frozen whipped topping, thawed
Combine lemon juice, sugar and lemon gelatin in a medium bowl. Mash well and remove mixture from refrigerator.
Place cranberry pulp, crumbled, in a large microwave safe bowl. Pour lemon juice-water mixture over cranberry pulp, beginning at one corner. Fold in the flour to coat. Spread a layer of crumbled ice evenly over ice, covering completely. Slush the berries with the melted gelatin. Cover the bowl and place in a freezer fridge. When frozen, approximately 1 hour.
Mix and pour the milk solution into the gelatin bowl. Stir just until half way frozen. Then stir in the ice cream and spread over ice buying an easy 1/2 tbsp. at a time, until gelatin is spread evenly. Freeze, covered, for about 10 minutes. Then, remove from freezer until ready to use.
In a large glass bowl, mix the whipped topping until fully combined. Spread the mixture over gelatin. Chill at room temperature 1 hour, until firm.