3 cups fresh or frozen unsweetened raspberries or boysenberries
1/4 cup water
3 oz. package raspberry flavor gelatin
1 pint vanilla ice cream, slightly softened
3 oz. package ladyfingers, split
Whipped cream or topping
In large saucepan, combine raspberries and water; bring to a boil. Cover, simmer 2 minutes. Add gelatin, stirring until dissolved. Remove from heat. Add ice cream by spoonfuls, stirring until melted. Refrigerate until thickened but not set, about 20 minutes.
Line bottom of 8x4 or 9x5 inch loaf pan with waxed paper. Line bottom of pan crosswise with 6 ladyfingers. Line each side with 6 upright ladyfingers and each end with 3 upright ladyfingers. Spoon gelatin filling into pan. Trim ends of ladyfingers level with filling. Cover; refrigerate at least 6 hours. Enjoy!