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Diplomatic Ice Pudding

1 quart of rich vanilla custard. 1 pint thick cream. 1 cupful of French candied pineapple and cherries, cut small. 2 dozen lady fingers. Freeze the custard as usual for ice cream; whip the cream, put it in and freeze again.

Take two brick molds and put in a layer of the ice cream, a layer of lady fingers, then some candied fruit, and fill the mold that way, having ice cream for the top layer. Close with paper and the lid, and put in the freezing mixture to stay two or three hours. Manage the same way as Neapolitan and