Step 2: Making The Sundae
Make sure the Magic shell is at room temperature before using.
Place the dessert dish in the freezer while you make the popcorn. Do not season the popcorn.
Set the popcorn aside.
Remove the dessert dish from the freezer and carefully pour the Magic shell into the dessert dish, lining the inside of the dish to resemble an ice cream sundae. You do this by placing the tip of the bottle in the dish and lightly coat the bottom and then as you are turning the dish make a spiral around the glass. This will take some practice. It can be too thin or too thick so you have to find that happy medium.
Place the dish in the freezer to set the Magic shell.
Pour Raspberry Jell-o into a microwaveable mixing bowl.
Add the condensed milk and stir very well. The mixture will have a grainy texture from the sugar in the jello. It might be beneficial to add just a tiny bit of hot water to the dry Jell-O stirring it until the sugar dissolves. Just a tablespoon or so if you add too much it won't set up good. I think the grainy texture was fine though. Everyone will add their twist to this recipe after they make it once. The sky is the limit with this dish. A salty seasoning, nut mixture, M and M's or what ever else you can imagine would set this sundae off!
Heat the Jell-O milk mixture in the microwave for about 30 seconds. Remove and stir again.
Put back in the microwave for about 15 seconds and stir again. Set aside.
Pour this mixture over the popped popcorn mixing well. Allow to cool slightly so you won't burn your hands while forming the ice cream balls.
Form into different size balls to resemble a sundae. Remember they are not soft so they don't form to the dish like real ice cream. Set ice cream balls aside.
remove the dessert dish from the freezer and carefully smear Cool whip in-between the areas of the Magic shell. This will give the ice cream a more realistic appearance. Return dish to the freezer long enough to set the Cool whip.
Prepare the sundae as you would an ice cream sundae allowing only long enough to chill because it will get soggy. Make only enough to serve people who are eating it then. ( Don't chill overnight or it will be soggy.)
Place the smallest ball into the dish first and lightly coat with Magic shell. Repeat with the larger balls for the last layer. Layer again with the Magic shell.
Garnish with crushed pecan.
Top with a cherry.