CHIFFON ICE BOX DESSERT

2 pkg (4 serving size) black raspberry, orange or black cherry Jello
2 cups boiling water
1 quart vanilla ice cream
12 ladyfingers, split

Completely dissolve gelatin in boiling water.

Add ice cream by spoonfuls, stirring until completely melted.

Chill until thickened but still spoonable (not completely set)

Meanwhile, trim off about 1 inch of the ladyfingers and stand cut ends down around side of an 8-inch springform pan. Have rounded sides of ladyfingers facing outside of pan. Spoon thickened gelatin mixture into pan.

Chill until firm, about 3 hours.

Remove side of pan. Garnish with whipped topping, fresh fruit and mint leaves if desired.

Servings: 8
Source: Jello