- 3 cups fresh of frozen unsweetened raspberries
- 1/4 cup water
- 1 package (3 oz.) raspberry flavored gelatin
- 1 pint (2 cups) vanilla ice cream, slightly softened
- 1 package (3 oz.) ladyfingers
- Whipped cream or topping
In large saucepan combine raspberries and water; bring to a boil. Cover and simmer for 2 minutes. Add gelatin, stirring until dissolved. Remove from heat. Add ice cream by spoonfuls, stirring until melted. Refrigerate until thickened but not set, about 20 minutes.
Line bottom of 8 x 4 inch or 9 x 5 inch loaf pan with waxed paper. Line bottom of pan crosswise with 6 ladyfingers. Line each side with 6 upright ladyfingers and each end with 3 upright ladyfingers. Spoon gelatin filling into pan. Trim ends of ladyfingers level with filling.
Cover and refrigerate at least 6 hours. To serve, carefully invert onto serving plate. Remove wax paper. Garnish with whipped cream and additional fresh fruit, if desired.