Layered Ice Cream Terrine

Recipe Ingredients

12		Unfilled ladyfingers
1		Raspberry sherbet - slightly softened
1		Vanilla ice cream - slightly softened
		= (or vanilla frozen yogurt)
1		Chocolate ice cream - slightly softened
		= (or chocolate frozen yogurt)
2 cups	474ml	Nondairy whipped topping
		= (or 1 cup heavy cream, whipped
		Stiff with 1 tbspn sugar)
		Melted semisweet chocolate - for drizzling
		= (or chocolate ice cream sauce)

Recipe Instructions

Tear off two 20-inch lengths of aluminum foil. Place on top of each other and fold over sides to make 9-inch-wide strip. Fit into 9- by 5-inch loaf pan, letting ends extend above long sides of pan to cover top when filled.

Split ladyfingers apart and separate tops from bottoms.

Spoon raspberry sherbet into foil-lined loaf pan. With back of spoon, press into even layer.

Arrange 12 ladyfinger halves over sherbet (make 4 rows with 3 ladyfingers each). Top with even layer of vanilla ice cream. Repeat layers with remaining ladyfingers and chocolate ice cream.

Fold foil tightly over top of loaf. Freeze at least 5 hours or overnight.

To serve, fold back foil. Loosen ends from pan with thin knife. Holding foil, carefully lift loaf from pan and invert onto serving dish.

Just before serving, spread whipped cream over top and drizzle with melted chocolate.

This recipe yields 12 servings.

Per Serving: 233 Cal; 3g Prot; 11g Total Fat (7 Sat. Fat); 33g Carb.; 59mg Chol; 69mg Sod.; 0g Fiber.

Source:
Vegetarian Times, August 2001

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