Recipe(tried): Berry Citrus Mousse Cake (using ladyfingers, Jell-O, and Cool Whip)

BERRY CITRUS MOUSSE CAKE

2 pkg. (3 oz. each) soft ladyfingers
1 (4-serving size) pkg. JELL-O Brand Lemon Flavor Gelatin
1 1/2 cups boiling water, divided
2 cups thawed Cool Whip or Cool Whip French Vanilla Whipped Topping, divided
1 (4-serving size) pkg. JELL-O Brand Cranberry Flavor Gelatin

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.

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 of the whipped topping until smooth and well blended. Gently pour over ladyfingers in pan. Refrigerate 30 minutes 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 1 cup whipped topping. Gently spoon prepared cranberry mixture over set lemon layer. Refrigerate 4 hours or overnight until firmly set and ready to serve.

TO SERVE:
Remove side of pan. Garnish with sugar frosted cranberries and lemon slices, if desired.

Makes: 12 servings
Adapted from source: Kraft Kitchens