Chiffon ice box dessert

2 pk (4 serving size) OR 1 pkg
           (8 serving size) gelatin
           Black Raspberry, Orange or
           Black Cherry
      2 c  Boiling water
      1 qt vanilla ice cream
     12    Ladyfingers, split
 
  Completely dissolve gelatin in boiling water.  Add ice cream by spoonfulls,
  stirring until completely melted.  Chill until thickened but still
  spoonable (Not completely set)
  
  Meanwhile, trim off about 1 inch of the ladyfingers and place cut ends down
  around side of 8 inch springform pan.  Have rounded sides of ladyfingers
  facing outside of pan.  Spoon thickened gelatin mixture into pan.  Chill
  until firm, about 3 hours.  Remove side of pan.
  
  Garnish with whipped topping, fresh fruit and mint leaves if desired.
  
  Source:  Jello Company Submitted by Gail/Dale Shipp