|Vanilla ice cream||1 Quart (Soft Ones)|
|Flaked coconut||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Canned cherry juice||1 Cup (16 tbs)|
|Pitted tart red cherries||1 Cup (16 tbs), drained|
|Almond flavor||1⁄4 Teaspoon|
|Ladyfingers||18 , split|
|White rum||3 Tablespoon|
Combine ice cream and coconut, and spoon into freezer trays.
Place in freezing compartment; freeze until firm.
Combine sugar, cornstarch, and cherry juice in saucepan.
Bring to a boil, stirring constantly.
Boil for 1 minute; remove from heat.
Add cherries and almond flavoring.
Cool; sprinkle ladyfingers with rum.
Arrange 6 halves of ladyfingers around sides of 6 sherbet glasses.
Spoon ice cream into sherbet glasses, top with cherry sauce