Daniel Shanken

Ingredients

• 4 packages ladyfingers (3 oz. each)
• 1 half gallon ice cream, frozen yogurt, or sherbet (brick package

Directions

Open the packages of ladyfingers and remove the top half of each strip, leaving the bottom half in the trays.  Open the ice cream package completely (package should be flat).  With a large knife, cut the ice cream block in half lengthwise and roll each half onto its side.  (The part you just cut should now be facing up.)  Cut each of these halves into 4 equal slices, the size of the ladyfinger strips.  This will give you a total of 8 slices.  Place a slice of the ice cream onto each of the ladyfinger strips.  Place the remaining ladyfinger strips on top of the ice cream.  These can now be cut into 48 individual ice cream sandwiches.  They can be put into a freezer bag or plastic container and stored in the freezer until you are ready to serve.
While the ice cream sandwiches are great snacks for kids or adults, you can make a simple yet elegant summertime dessert by using a fruit flavored ice cream or yogurt and cutting each strip of sandwiches into two or three pieces instead of individual sandwiches.  Place these larger sandwiches onto a dessert plate and garnish with the appropriate fresh fruit or fruit topping.

• 2 packages (3 ounces each) ladyfingers
• 1⁄4 cup peach or apricot preserves
• 1 package (4-serving size) instant vanilla pudding mix
• 2 cups milk
• 1⁄2 teaspoon almond extract
• 8 ounces frozen whipped dessert topping, thawed
• 2 kiwis; peeled, halved lengthwise and sliced
• 1 can (20 ounces) pineapple chunks, well drained or 1⁄2 of a fresh pineapple cut in chunks 1⁄2 pint large strawberries, sliced lengthwise, retain 1 whole strawberry with leaves for garnish

Note: Skim milk and lite whipped topping can be used in this recipe
Prepare pudding mix according to package directions, using the 2 cups of milk and the almond extract specified above. Let stand 5 minutes to thicken.

While the pudding thickens, place a layer of 9 ladyfinger halves, split sides down, in center bottom of a 3 quart trifle bowl or other straight-sided glass bowl.
Combine preserves with 2 tablespoons water; heat until softened; stir to blend. Brush 1/3 of the preserves over top the ladyfingers.
Stand a side-by-side row of kiwi slices around outside edge of bowl. Whisk 2/3 of the whipped topping into the pudding. Carefully spoon 1/3 of the pudding mixture on top of ladyfingers, creating an even layer that holds fruit in place. Scatter any remaining kiwi slices on top of pudding, keeping them away from sides.
Repeat layer of ladyfingers and 1/3 of the jam. Stand a row of pineapple chunks around outside edge alternating wide or curved part of pineapple up and down. Spoon 1/3 of the pudding mixture on top of ladyfingers, then press remaining pineapple into pudding surface.
Set aside about 18 nice strawberry slices and 1 whole strawberry with leaves and stem for garnish. Make a final layer of ladyfingers and jam. Add the remaining pudding and strawberry slices. Cover entire top out to the glass edge with a layer of whipped topping. Stand the 18 strawberry slices in a side-by-side row in the whipped topping pressed around the outside edge of the bowl.
Break one strip of ladyfingers in half (3 ladyfingers). Place this strip into toaster. Set toaster at about medium color. Ladyfingers should be about the color of medium toast when toasting is complete. Using a serrated knife, carefully cut the 3 toasted ladyfingers apart then cut each half diagonally, beginning and ending just below the curve, to form 6 long pointed ladyfinger pieces. In center of trifle, insert toasted ladyfingers, pressing the pieces about half way into the whipped topping at a 45o angle with curved surface facing
upward, like a circle of flower petals. Lay the reserved strawberry with stem and leaves on its side in the middle of the ladyfinger flower petals. Cover and chill overnight.

12 to 16 servings

Ingredients

• 2 packages (3 ounces each) ladyfingers
• 1 package (4-serving size) apricot gelatin
• 1 cup boiling water
• 2/3 cup cold water
• 1-3/4 cups frozen whipped topping, thawed 1⁄4 teaspoon ginger
• 1 can (16 ounces) pear halves, drained Fresh mint leaves for garnish

Directions

Line bottom of 9 x 3-inch springform pan with ladyfinger halves, split sides up. Cut 10 to 12 additional ladyfinger halves in half. Use to line side of pan, allowing cut ends to rest on ladyfingers in bottom of pan; set aside.
Dissolve gelatin in boiling water. Stir in cold water. Refrigerate until thickened but not set, about 1 hour.
Set aside 3⁄4 cup of the thickened gelatin. Fold whipped topping and ginger into remaining gelatin. Spoon and spread into ladyfinger-lined pan. Slice and arrange pear halves over gelatin mixture in pan. Spoon reserved 3⁄4 cup gelatin over pears. Cover and refrigerate several hours or overnight.
Remove side of pan. Garnish with mint leaves just before serving.

10 to 12 servings

Ingredients

• 2 packages (3 ounces each) ladyfingers
• 1 package (8 ounces) cream cheese
• 3 cups milk
• 2 packages (11.2 ounces each) no-bake cheesecake mix
• 1 container (8 ounces) frozen whipped topping, thawed

Directions

Line bottom and side of 9 x 3-inch springform pan with ladyfinger halves, split sides up; set aside. In large mixer bowl beat cream cheese until smooth and fluffy. Add 1 cup of the milk, beating well. Blend in remaining milk and cheesecake filling mixes. (Reserve crust mixes for other use.) Fold in whipped topping. Spoon into ladyfinger-lined pan. Cover and refrigerate several hours or overnight. Remove side of pan just before serving.

10 to 12 servings  

• 1 package (8 oz.) cream cheese; at room temperature
• 1/3 cup sugar
• 5 tablespoons Amaretto liqueur
• 1/2 teaspoon vanilla
• 3 cups whipped topping
• 24 Ladyfingers (2 packages)
• 3/4 cup prepared espresso (espresso powder is available in the coffee section) OR very strong coffee
• 1/4 cup unsweetened cocoa powder

Beat together cream cheese and sugar in a medium size bowl until light and creamy, 3-4 minutes. Beat in Amaretto and vanilla. Fold whipped topping into cream cheese mixture. Arrange half of the ladyfingers in dish just large enough to hold them in one layer, such as a 9″ x 9″ casserole dish. Sprinkle with half of the espresso. Top with half the cream cheese mixture, spreading smooth. Sprinkle with half the cocoa. Arrange the remaining ladyfingers over cocoa. Sprinkle the remaining coffee. Top with remaining cream cheese mixture smoothing the top. Sprinkle with the remaining cocoa (or grated chocolate or even crushed chocolate covered coffee beans). Cover and refrigerate at least 4 hours, or preferably overnight.

10-12 servings

Ingredients

• 2 packages (3 ounces each) Specialty Bakers ladyfingers
• 2 cans (16 ounces each) peach halves in heavy syrup
• 1/3 cup sugar
• 1 tablespoon cornstarch
• 1/2 teaspoon vanilla extract
• 1/2 cup packed light brown sugar
• 1/2 cup unsifted all-purpose flour
• 1/3 cup uncooked oats
• 1/2 teaspoon cinnamon
• 1/4 cup butter or margarine, melted

Line bottom of 8-inch square pan with ladyfinger halves, split sides up. Cut 12 additional ladyfinger halves in half.  Use to line sides of pan, allowing cut ends to rest on ladyfingers in bottom of pan.  Drain peaches, reserving 3/4 cup syrup.  Arrange peaches, cut sides down, in ladyfinger-lined pan; set aside.  In small saucepan combine sugar and cornstarch.  Stir in reserved peach syrup, blending well with wire whisk or fork.  Cook over medium heat, stirring constantly, until mixture just begins to boil.  Remove from heat and stir in vanilla.  Pour over peaches in pan.  In small bowl combine brown sugar, flour, oats and cinnamon.  Stir in melted butter or margarine.  Spoon over peaches.  Bake at 350° for 20 minutes.  Serve warm, cold or at room temperature.  6 to 8 servings