Cake/ice cream desserts from a freezer tray

Yield: 6 servings

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The freezer tray of your automatic refrigerator makes wonderful cake-and-ice-cream specialties in jig time.

FROZEN LADYFINGERS: Pack tray two thirds full with vanilla ice cream.

Split ladyfingers, sprinkle generously with rum- arrange crosswise, with flat sides down, on ice cream. Freeze. Before serving, spread generous layer whipped cream over ladyfingers. Serve sliced.

BUTTERSCOTCH-ALMOND ICE-CREAM CAKE: Line bottom of tray with strips of bakers' poundcake. Spread with 1 pt. vanilla, coffee, or chocolate ice cream. Freeze. Serve sliced, with butterscotch sauce and toasted almonds. CHOCOLATE CHARLOTTE: Slice 8 spongecake layer crosswise into ¼"-thick slices. Use to line bottom and sides of tray. Sprinkle with 2 tablesp. sherry; then spread with ½ pt. chocolate ice cream.

Top with rest of cake, 1½ tablesp. sherry, and another ½ pt. ice cream. Freeze. Serve sliced, with whipped cream. Makes 6 servings.

FREEZER-TRAY TRIFLE: In tray, alternate layers of spongecake strips with layers of vanilla, coffee, chocolate, butter-pecan, or strawberry ice cream, ending with cake. Sprinkle with ¼ cup rum.

Freeze. Serve sliced with crushed berries and bottled eggnog sauce or custard sauce flavored with rum.

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