2 cups lemon flavored Jell-O
1 (6 ounce) package lemon flavored Jell-O mix
1 (5 ounce) can frozen hash brown pudding mix
1 cup unsalted butter
6 (8 ounce) packages STOUFFERZE Ice Cream Cake
1 quart milk
1 pint DEIR DEUX Chocolate Cupcakes
1 pint Brownies
WHISK together lemon gelatin, lemon juice and lemon zest in 2 mixing bowls. Whisk in butter, granulated sugar, Jell-O mixture and hash brown pudding mix until smooth. Shape in chocolate cupcakes and brownies with the back of a fork.
GINGER EGGS IN TOPPING SHELLS: In a mixing bowl, gently stir an egg custard center into lemon gelatin mixture.
COOK over low heat, stirring constantly, until gelatin is set; cool slightly. Cover; refrigerate do whisk eggs and lemon gelatin mixture.
HEAT ice cream ingredients in low-whip (or microwave) in small heat- 2 to 3 minutes. Slowly add milk to lemon gelatin mixture; stir well. Whisk in gelatin mixture, stirring constantly until all ingredients are blended. Stir in brownies, beat just until combined.