1 (3 oz.) pkg. unfilled ladyfingers (12 ladyfingers)
1 pt. raspberry, strawberry or orange
sherbet, slightly softened
1 pt. vanilla ice cream or frozen low
fat vanilla yogurt, slightly
softened
1 pt. chocolate ice cream or frozen
low fat chocolate yogurt, slightly
softened
1 c. heavy (whipping) cream, whipped
stiff with 1 tbsp. granulated
sugar or 2 c. whipped topping
To decorate: cooled melted semi-sweet
chocolate or chocolate sauce
Line a 9"x5"x3" loaf pan with foil, letting enough foil extend above sides of pan to cover top when filled.
Cut ladyfingers apart and separate tops from bottoms.
Spoon raspberry sherbet into foil lined loaf pan. Press into even layer with back of spoon.
Arrange 12 split ladyfingers on sherbet. Top with even layer vanilla ice cream.
Repeat layers with remaining ladyfingers and the chocolate ice cream.
Fold foil tightly over top of loaf. Freeze at least 5 hours or overnight.
To serve, fold back foil. Loosen ends of loaf from pan with a thin knife. Holding foil, carefully lift loaf from pan. Invert on serving dish. Peel off foil.
Spread whipped cream on top of loaf. Drizzle with chocolate. Makes 12 servings.
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