Chiffon Ice Box Dessert
Yield
8 servingsPrep
15 minCook
0 minReady
3 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Carb, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
black raspberry, orange or black cherry flavoured |
|
| 2 | cups |
water
boiling |
|
| 1 | quart |
vanilla ice cream
|
*
|
| 12 | each |
lady fingers
split |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | packages |
gelatin, unflavored
black raspberry, orange or black cherry flavoured |
|
| 473 | ml |
water
boiling |
|
| 0.9 | l |
vanilla ice cream
|
*
|
| 12 | each |
lady fingers
split |
*
|
Directions
Completely dissolve gelatin in boiling water.
Add ice cream by spoonfulls, stirring until completely melted.
Chill until thickened but still spoonable.
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.
