Categories: Ice cream 
      Yield: 6 servings 
  
  1 1/2    Tablesp. sherry, and another 
           -1/2 pt. ice cream. Freeze. 
           -Serve sliced, 
  
  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 1/4"-thick 
  slices. Use to line bottom and sides of tray. Sprinkle with 2 tablesp. 
  sherry; then spread with 1/2 pt. chocolate ice cream. Top with rest of 
  cake, 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 1/4 cup rum. Freeze. Serve sliced 
  with crushed berries and bottled eggnog sauce or custard sauce flavored 
  with rum.