- 1 pint (2 cups) fat free chocolate ice cream or frozen yogurt
- 1 package (3 ounces) ladyfingers
- 1 envelope unflavored gelatin
- 1 package (8 ounces) nonfat cream cheese at room temperature (Neufchatel or lite cream cheese can be substituted)
- 4 ounces lite frozen whipped topping, thawed
- 1 can (20 ounces) lite cherry pie filling
Preheat oven to 350o.
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