|
Home
|
Ideas
|
History |
Recipe
Information |
Facts |
Search |
Contact
Us |
Order |
| Easy
Elegant Charlotte Russe |
| 1
quart vanilla ice cream
2 packages (4-serving size each) strawberry or
raspberry gelatin
2 cups boiling water
2 packages (3 ounces each) ladyfingers
1 container (8 ounces) frozen whipped topping,
thawed
1/4 cup strawberry or red raspberry jam |
| Let
ice cream stand at room temperature a few minutes to soften. In large
bowl dissolve gelatin in boiling water. Stir in ice cream until melted
and smooth. Chill until thickened, about 15 minutes. Beat with wire
whisk or fork until smooth.
Line bottom and side of 9 x 3-inch
springform pan with ladyfinger halves, split sides up. Pour thickened
gelatin mixture into ladyfinger-lined pan. Cover and refrigerate until
set, about 3 hours.
Gently spoon and spread whipped topping over chilled
mixture. In small bowl stir preserves to soften. Place spoonfuls on
whipped topping. Using tip of knife gently swirl into topping for
marbled effect. Garnish with any remaining ladyfingers. Cover and
refrigerate until ready to serve. Remove side of pan just before
serving.
10 to 12 servings |
|
Specialty Bakers, Inc., 450 South
State Road, Marysville, PA 17053 |
|
