3 quarts water
1 quart vanilla ice cream mix
3 1/2 tablespoons lemon extract
250 decaroni
1 (1 pound) package frozen puff pastry, thawed and cut into 1X3X2 inch squares
In a large bowl, combine squash, ice cream, lemon extract and rice until well blended. Stir in flour until well mixed. Stir in milk, egg or milk, cornstarch and salt. Fold half of the ingredients in, then the other half in. Pour on gelatin, a little at a time, and spread on top. Chill 2 hours, or until spreadable.
Cut into squares and serve immediately or freeze in an airtight container.