berry citrus mousse cake

By momofsixplus1

Ingredients

• 2 pkg(3oz each) soft ladyfingers
• 1 pkg(4 serving size) lemon flavor gelatin
• 1 1/2 cups boiling water, divided
• 2 cups thawed cool whip or cool whip french vanilla whipped topping, divided
• 1 pkg(4 serving size) cranberry flavor gelatin
• garnish with sugar frosted cranberries: dip cranberries in water;shake off excess water. put 1/4 cup granulated sugar into a zipper-style bag. add cranberries; shake until well coated. sprinkle froste

Preparation

Step 1

arrange ladyfingers(with an inch cut from bottom of each cookie) around the side of 9 inch springform pan, place remaining ladyfingers on bottom of pan. set aside

prepare lemon gelatin as directed on package for speed-set method, using 3/4 cup of the boiling water. remove unmelted ice cubes. fold in 1 cup whipped topping until smooth and well blended. gently pour over ladyfingers in pan. refrigerate 30 min or until set,

meanwhile, prepare cranberry gelatin as directed on package for speed-set method, using remaining 3/4 cup boiling water. remove unmelted ice cubes. fold in remaining cup whipped topping. gently spoon prepared cranberry mixture over lemon layer.

refrigerate 4 hr or overnight until firmly set and ready to serve. remove from pan. garnish with frosted cranberries and lemon slices.

makes 12 servings