"The Ladyfinger Specialist Since 1901"

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Ideas

2 packages (3 ounces each) ladyfingers

1/4 cup apricot liqueur

2/3 cup chocolate wafer cookie crumbs

1 quart vanilla ice cream, softened

1 tablespoon rum

1 jar (6 ounces) maraschino cherries, well-drained

1 quart pistachio ice cream, softened

Rum Whipped Cream (recipe follows)

Line bottom and side of 9 x 3-inch springform pan with wax paper. Brush split side of ladyfingers with apricot liqueur. Lightly roll in cookie crumbs. Use to line bottom and side of pan; set aside.

In large bowl combine vanilla ice cream and rum with spoon. Spoon and spread into ladyfinger-lined pan. Top with cherries, gently pressing into ice cream. Spoon and spread pistachio ice cream over cherries. Cover and freeze several hours or overnight. Remove side of pan and garnish with Rum Whipped Cream and additional maraschino cherries just before serving.

10 to 12 servings