Layered Ice Cream Terrine

Total Time: 5 hrs 30 mins Preparation Time: 30 mins Cook Time: 5 hrs

Ingredients

• Servings: 12
• 12 unfilled ladyfingers
• 1 pint raspberry sherbet, slightly softened
• 1 pint vanilla ice cream or 1 pint vanilla frozen yogurt, slightly softened
• 1 pint chocolate ice cream or 1 pint chocolate frozen yogurt, slightly softened
• 2 cups non-dairy whipped topping, whipped stiff
• chocolate syrup (for drizzling)

Recipe

• 1 tear off two 20-inch lengths of aluminum foil.
• 2 place on top of each other and fold over sides to make 9-inch wide strip.
• 3 fit into 9x5-inch loaf pan, letting ends extend above long sides of pan to cover top when filled.
• 4 split ladyfingers apart and separate tops from bottoms.
• 5 spoon raspberry sherbet into foil lined loaf pan. with back of spoon, press into even layer.
• 6 arrange 12 ladyfinger halves over sherbet (make 4 rows with 3 ladyfingers each).
• 7 top with even layer of vanilla ice cream.
• 8 repeat layers with remaining ladyfingers and chocolate ice cream.
• 9 fold foil tightly over top of loaf.
• 10 freeze at least 5 hours or overnight.
• 11 to serve, fold back foil.
• 12 loosen ends from pan with thin knife.
• 13 holding foil, carefully lift load from pan and invert onto serving dish.
• 14 just before serving, spread whipped cream over top and drizzle with melted chocolate.