INGREDIENTS

INSTRUCTIONS

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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Nutrition (calculated from recipe ingredients)
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Calories: 14
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 726.6mg
Potassium: 105.5mg
Carbohydrates: <1g
Fiber: 0g
Sugar: 0g
Protein: 2.2g