* 2 packages of black cherry or raspberry jello * 2 cups boiling water * 1 quart vanilla ice cream * Ladyfingers or other finger cookies. The cookie recipe I used lended itself better to short fingers so I needed 19 total, jello cookbook recommends 12 cut in half
1. Dissolve gelatin in boiling water 2. Add ice cream gradually until melted into jello 3. Chill jello until thickened but not set. (This took about an hour for mine) 4. Cut off ends of finger cookies so they have a flat base. 5. Place cookies around the edge of an 8 inch springform pan 6. Spoon gelatin mixture into center of cookie rim 7. Chill for a minimum of three hours 8. (Optional) Garnish with whipped cream, fruit, and mint leaves
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[For the modern day pecan ladyfingers recipe I used to make the “crust”, click here.](https://www.justapinch.com/recipes/dessert/cookies/elegant-lady-fingers.html)
Charlotte Russe
Ingredients
* 2 packages of black cherry or raspberry jello
* 2 cups boiling water
* 1 quart vanilla ice cream
* Ladyfingers or other finger cookies. The cookie recipe I used lended itself better to short fingers so I needed 19 total, jello cookbook recommends 12 cut in half
1. Dissolve gelatin in boiling water
2. Add ice cream gradually until melted into jello
3. Chill jello until thickened but not set. (This took about an hour for mine)
4. Cut off ends of finger cookies so they have a flat base.
5. Place cookies around the edge of an 8 inch springform pan
6. Spoon gelatin mixture into center of cookie rim
7. Chill for a minimum of three hours
8. (Optional) Garnish with whipped cream, fruit, and mint leaves