Berry Citrus Mousse Cake

Ingredients

• 6 oz ladyfingers soft
• 1 pkg jell-o lemon flavor gelatin (4-serving size)
• 1 pkg jell-o cranberry flavor gelatin (4-serving size)
• 1.5 cups water boiling divided
• 2 cups cool whip vanilla whipped topping french divided thawed

Equipment

• frying pan
• springform pan

Directions

1. Arrange ladyfingers (with an inch cut from bottom of each) around side of 10-inch springform pan; place remaining ladyfingers on bottom of pan. Set aside.
2. Prepare lemon gelatin as directed on package for Speed-Set Method, using 3/4 cup of the boiling water.
3. Remove unmelted ice cubes. Fold in 1 cup of the whipped topping until smooth and well blended. Gently pour over ladyfingers in pan. Refrigerate 30 min. or until set.
4. Meanwhile, prepare cranberry gelatin as directed on package for Speed-Set Method, using remaining 3/4 cup boiling water.
5. Remove unmelted ice cubes. Fold in remaining 1 cup whipped topping. Gently spoon prepared cranberry mixture over set lemon layer.
6. Refrigerate 4 hours or overnight until firmly set and ready to serve.
7. Remove side of pan.
8. Garnish with sugar frosted cranberries and lemon slices, if desired.