Recipe - Chiffon Ice Box Dessert

2 pack (4 serving size) OR 1 pkg
(8 serving size) gelatin
Black Raspberry, Orange or
Black Cherry
2 cup 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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini