Creamsicle Trifle

Ingredients:

16 lady fingers (split in two bowls)
6-8 tablespoons of orange liqueur
½ gallon Orange Sherbet
½ gallon Vanilla Ice Cream
8 ounces dessert topping
Orange candies or crystal sugar, for garnish

Directions:

1. Break ladyfingers into thirds. Put the pieces into two separate bowls. Sprinkle 3-4 tablespoons orange liqueur over the first bowl of ladyfingers (you can also dilute the liqueur by mixing 3 tablespoons liqueur with 1 tablespoons water). Briefly mix with a spoon, then let the ladyfingers sit and soak in the liquor, until ladyfingers are soft. Repeat when you are ready for the second layer.

2. Spread a 1” layer of orange sherbet on the bottom of the trifle dish. Smooth the edges with a spatula, dipped in warm water.

3. Make a layer of ladyfingers. Position the ladyfingers around the edge of the trifle dish first. Then fill in the center with the remaining ladyfingers.

4. Put the trifle dish in the freezer for 10 minutes to firm up the sherbet.

5. Spread a 1” layer of vanilla ice cream over the ladyfingers.

6. Make a second layer of ladyfingers on top of the vanilla ice cream.

7. Put the trifle dish in the freezer for 10 minutes to firm up the ice cream.

8. Spread a 1″ layer of orange sherbet on the top of the trifle. Place the dish back in the freezer.

9. Whip the dessert topping.

10. Spread the whipped cream on top of the trifle and garnish with crushed candy or sugar crystals.

Source: Amy Atlas.