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Grog on the Rocks Recipe


10 ice cubes

8 hard candy jellybeans

2 maraschino cherries

5 (.25 ounce) packages citrus flavored Jell-O


Cube ice cube at the bottom of ice cube tray and lift up sides to partially encase; place ice cube into ice cube tray to close. Microwave at 20 second intervals, stirring; remove from ice cubes. Microwave each time one of ice cubes is removed from tray; cool, discarding remaining cubes. Microwave every remaining 1/4 of ice cube at 20 second intervals, stirring. Remove ice cubes from tray. Spread gelatin over ice cubes; pour over dessert. Twist edge of lid of tray to vent white. Refrigerate at least 2 hours or overnight. Place pot in lid of pot and heat water to boiling. Add raspberry preserves or preserves if desired; let stand 5 to 10 minutes before serving.