Charlotte Russe

¼ cup water
1 envelope unflavored gelatin
½ cup milk
½ cup sugar
1½ tsp. vanilla
1 cup cream
Ladyfingers or sliced sponge cake

Add the water to a saucepan. Sprinkle on the gelatin. Allow to rest for 5 minutes.
Whisk in the milk and sugar. Over low heat, heat the mixture, stirring
constantly, until it begins to thicken. Remove from the heat and add the
vanilla. Chill. Whip until firm peaks form. In a separate bowl, whip the
cream until firm peaks form. Fold the two mixtures until blended. Line a
1 1/2 quart dish with the ladyfingers (bottom and sides). Pour in the mixture.
Chill well. Unmold or serve with a spoon.

VARATIONS:
You may substitute Jell-O of your favorite flavor. If using Jell-O, omit sugar.
Can be half plain mixture and half mixture with some fruit of your desire.
The mixture with fruit should be on bottom and plain one on the top.
Be creative