6 jellybeans
6 chocolate candies
1 (19 ounce) can sliced strawberries
1 (8 ounce) container frozen whipped topping, thawed
1 cup chilled almond milk
4 cherry tomatoes, sliced
1/2 tablespoon sliced almonds
In a 2 quart glass or metal bowl, shake the gelatin and corn syrup until completely blended. Gradually stir in strawberry juice while whisking and whipping until stiff peaks form; chill in refrigerator for 15 minutes. Pour onto glasses and pour strawberry syrup over top. Refrigerate for 30 minutes.
While berries are chilling, sprinkle crushed red pepper over strawberry top. In a small bowl, pour almond milk over berries and place in ice cream freezer container or tupperware bowl. Chill in refrigerator for 10 minutes, stirring bowl occasionally. Remove from freezer and shake vigorously. Chill 5 minutes or until thick.
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