Cover
bottom of a 9" x 3" springform pan with 20-22 ladyfinger
halves, breaking some into pieces, as necessary, to fill empty spaces.
Set aside.
In a medium bowl, combine drained pineapple,
lemon rind and coconut. Allow ice cream and sherbet to stand at room
temperature for 10-15 minutes or microwave each on High (100%) for about
15 seconds, just until slightly softened. Quickly blend both into
pineapple mixture. Fold in dessert topping and enough food coloring to
tint mixture pale yellow.
Pour mixture evenly into ladyfinger-lined pan;
smooth top surface. Arrange 12 ladyfinger halves in a starburst pattern,
split side down, around outer edge of pan.
Cover tightly and refreeze overnight or until
solid.
Blend cornstarch and sugar in small saucepan.
If necessary, add enough water to drained pineapple juice to equal ½
cup; stir into cornstarch mixture, and then stir in raspberries. Cook
and stir until boiling and slightly thickened. Sauce may be strained to
remove seeds, if desired.
Cut ice cream cake into wedges; top each with
about 1½ tablespoons of raspberry sauce.
Makes 12 servings
