1 pkg. (3 oz.) orange Jello
1 lg. can mandarin oranges, drained, reserving juice
1 pt. vanilla ice cream
1 c. white grapes, cut in half (optional)
1 c. liquid, juice plus enough water to make 1 c.

Heat juice and dissolve Jello. Cool slightly and stir in small amounts of ice cream at a time, mixing until well blended. Stir in oranges. Pour mixture into an 8x8 inch pan. Double recipe for 9x13 pan. Refrigerate for 12 hours or longer.