AuthorRetroRuth
From Pillsbury Test Kitchen and Jell-O Test Kitchen, Good Housekeeping, November 1952
Sift together flour, sugar, salt, and cocoa. Cut in shortening until mixture is the size of small peas.
Blend in vanilla and sprinkle with cold water. Toss lightly with a fork until moist enough to hold together. Form into a ball.
Roll out the crust between two sheets of waxed paper, place in dish, crimp edges and prick with a fork. Cut out cat faces from remaining dough and place on a baking sheet. Place coconut for whiskers. Cool.
Bake in a 400-degree oven for 8-10 minutes. Cool
Heat apricot juice until boiling. Remove from heat and add in Jell-O, stirring until dissolved.
Add vanilla ice cream, cut into pieces, to gelatin mixture, stirring until melted. Stir in the apricot pulp.
Chill until mixture is thickened but not set, 25-30 mins. Turn into cooled pastry shell and chill for 1 hour or until set. Decorate with whipped cream and pastry cut-outs.
Ingredients
Directions
Sift together flour, sugar, salt, and cocoa. Cut in shortening until mixture is the size of small peas.
Blend in vanilla and sprinkle with cold water. Toss lightly with a fork until moist enough to hold together. Form into a ball.
Roll out the crust between two sheets of waxed paper, place in dish, crimp edges and prick with a fork. Cut out cat faces from remaining dough and place on a baking sheet. Place coconut for whiskers. Cool.
Bake in a 400-degree oven for 8-10 minutes. Cool
Heat apricot juice until boiling. Remove from heat and add in Jell-O, stirring until dissolved.
Add vanilla ice cream, cut into pieces, to gelatin mixture, stirring until melted. Stir in the apricot pulp.
Chill until mixture is thickened but not set, 25-30 mins. Turn into cooled pastry shell and chill for 1 hour or until set. Decorate with whipped cream and pastry cut-outs.
