Title: Cake/ice Cream Desserts From a Freezer Tray
Categories: Icecream
Yield: 6 Servings

1 1/2

Tablesp. sherry, and another 1/2 pt. ice cream. Freeze. Serv

The freezer tray of your automatic refrigerator makes wonderful cake-and-ice-cream specialties in jig time.

FROZEN LADYFINGERS: Pack tray two thirds full with vanilla ice cream. Split ladyfingers, sprinkle generously with rum- arrange crosswise, with flat sides down, on ice cream. Freeze. Before serving, spread generous layer whipped cream over ladyfingers. Serve sliced.

BUTTERSCOTCH-ALMOND ICE-CREAM CAKE: Line bottom of tray with strips of bakers' poundcake. Spread with 1 pt. vanilla, coffee, or chocolate ice cream. Freeze. Serve sliced, with butterscotch sauce and toasted almonds.

CHOCOLATE CHARLOTTE: Slice 8 spongecake layer crosswise into 1/4"-thick slices. Use to line bottom and sides of tray. Sprinkle with 2 tablesp. sherry; then spread with 1/2 pt. chocolate ice cream. Top with rest of cake, with whipped cream. Makes 6 servings.

FREEZER-TRAY TRIFLE: In tray, alternate layers of spongecake strips with layers of vanilla, coffee, chocolate, butter-pecan, or strawberry ice cream, ending with cake. Sprinkle with 1/4 cup rum. Freeze. Serve sliced with crushed berries and bottled eggnog sauce or custard sauce flavored with rum.

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