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Chiffon Ice Box Dessert Recipe
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2 pk (4 serving size) OR 1 pkg (8 serving size) gelatin Black Raspberry, Orange or Black Cherry 2 c Boiling water 1 qt Vanilla ice cream 12 Ladyfingers, split Completely dissolve gelatin in boiling water. Add ice cream by spoonfulls, stirring until completely melted. Chill until thickened but still spoonable (Not completely set) Meanwhile, trim off about 1 inch of the ladyfingers and place cut ends down around side of 8 inch springform pan. Have rounded sides of ladyfingers facing outside of pan. Spoon thickened gelatin mixture into pan. Chill until firm, about 3 hours. Remove side of pan. Garnish with whipped topping, fresh fruit and mint leaves if desired. Source: Jello Company Submitted by Gail/Dale Shipp
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