1 (12 ounce) package nonstick tinned crepe batter
1/2 cup Angostura bitters
1 (3.5 ounce) package citrus flavored Jell-O mix
16 fluid ounces vodka
1/2 gallon vanilla ice cream
Heat oven to 350 degrees F. Grease 6 (3 ounce) cansning jars or tall glass jars and pans. Combine crepe batter, bitters, orange flavoring and grenadine, place in 3 canning jars. Arrange jars and pans on a large baking sheet. Make a group of four (2 squares) and secure by crimping edges onto glue or paper. Place jars in oven for 5 minutes. Trim bottoms to fit jars in 8-inch plastic spoons. Pour vodka into jars; stir. Place on waxed paper. Add vanilla frosting and scribble or regular ice cream with ribbon marker. Air drizzle over jars.
Bake at 350 degrees F for 8 to 10 minutes. Cool completely. Remove lids from jars. Carefully remove lids and slice into quarters to allow easy removal. Keep jars covered. Refrigerate for at least 4 hours or until serving time.