Strawberry Ice Cream Charlotte

• 2 packages (3 ounces each) soft ladyfingers, split
• 4 cups strawberry ice cream, softened if necessary
• 1-3/4 cups strawberry sorbet, softened if necessary
• 2 cups fresh strawberries, hulled
• 2 tablespoons confectioners' sugar
• 3/4 cup marshmallow creme
• 1 cup heavy whipping cream

1. Line the sides and bottom of an ungreased 9-in. springform pan with ladyfingers, rounded sides out; trim to fit, if necessary. (Save remaining ladyfingers for another use.)
2. Quickly spread ice cream into prepared pan; freeze, covered, 30 minutes. Spread sorbet over ice cream; freeze 30 minutes longer.
3. Meanwhile, place strawberries and confectioners' sugar in a food processor; process until pureed. Reserve 1/4 cup puree for swirling. Transfer remaining puree to a large bowl; whisk in marshmallow creme.
4. In a small bowl, beat cream until soft peaks form. Fold into marshmallow mixture. Spread evenly over sorbet; drizzle with reserved puree. Cut through puree with a knife to swirl. Freeze, covered, overnight.
5. Remove from freezer; carefully loosen sides from pan with a knife. Remove rim from pan. Serve immediately.

ladyfingers, strawberry ice cream, strawberry sorbet, fresh strawberries, sugar, marshmallow creme, heavy whipping cream

Taken from www.tasteofhome.com/recipes/strawberry-ice-cream-charlotte/ (may not work)