Mandarin Creme Torte

• 1 cup sugar
• 1/2 cup KNOX Unflavored Gelatine
• 1-1/2 qt. Cold water
• 2-2/3 cups frozen orange juice concentrate, thawed
• 2 qt. vanilla ice cream, softened
• 1 Tbsp. Grated orange peel
• 100 each ladyfingers

1. Sprinkle sugar and gelatine over water in medium saucepan; let stand 1 minute.
2. Cook on low heat 5 minutes or until gelatine is completely dissolved, stirring occasionally.
3. Remove from heat.
4. Add juice concentrate, ice cream and orange zest; stir with wire whisk until mixture is well blended.
5. Refrigerate 15 minutes or until slightly thickened.
6. (Do not allow mixture to gel completely.)
7. Line bottoms of 4 (10-inch) springform pans with ladyfingers (or 1 springform pan for trial recipe).
8. Spoon thickened gelatine mixture evenly into prepared pans.
9. Refrigerate 3 hours or until firm.
10. Remove sides of pans; cut each torte into 8 wedges.

sugar, unflavored gelatine, water, orange juice concentrate, vanilla ice cream, ladyfingers

Taken from www.kraftrecipes.com/recipes/-1969.aspx (may not work)