Ingredients:

2 small packages yellow Jello
1 1/4 cups boiling water
24 blueberries

Directions:

  • Pour Jello powder in the boiling water and stir to dissolve. Pour into rounded bottom ice cube trays. Refrigerate until partially set (approximately 20 minutes).
  • Push the blueberries into the Jello (as eyeballs) and refrigerate until Jello has fully set.
  • Dip the ice cube tray in warm water for about 30 seconds. Run a knife around the edge of each ice cube to cleanly pop over the eyes onto a serving dish.
  • Keep refrigerated until serving. Makes 24.

Date Added: Sep 26, 2007