Preheat oven to 350
degrees.
Let
ice cream stand at room temperature until slightly softened, about 15
minutes.
Toast
10 separated ladyfinger halves on cookie sheet for 5 to 8 minutes until
well browned. Turn ladyfingers over after 4 minutes, if necessary, to brown
both sides (be careful not to scorch or burn). Remove from oven and
cool.
In
small bowl, sprinkle gelatin over 3 tablespoons water; let stand 2
minutes. Heat over a pan of
boiling water or in microwave oven (100% power for 30 seconds) until
gelatin is melted; stir to help dissolve granules.
Crumble
ladyfingers to make fine crumbs.
Sprinkle half the crumbs over the bottom of a 6-cup trifle dish
or glass bowl; reserve remaining crumbs.
Put
ice cream and cream cheese into processor work bowl; process just until
smooth and uniformly blended. With
motor running, pour gelatin through feed tube.
Carefully pour mixture into trifle dish; spread in even layer.
Spread
an even layer of whipped topping over chocolate mixture, then top with a
layer of pie filling. Separate
5 ladyfinger halves and cut each in half making 10 pieces.
Place these 10 ladyfinger pieces around the top outer edge of the
dish directly over the pie filling, split side down with the squared cut
end at the edge of the dish. Space these pieces evenly apart with the
curved end of the ladyfingers toward the center of the dish and press
halfway into pie filling. Sprinkle
reserved crumbs in a 1-inch wide band around outer edge of dish.
Cover and chill.
12
to 14 servings
