Berry Citrus Mousse Cake

Name: Berry Citrus Mousse Cake
Ingredients: 2 pkg. (3 oz. each) soft ladyfingers; 1 pkg. (4-serving size) JELL-O 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) JELL-O Cranberry Flavor Gelatin

5 ingredients

15 steps

Ingredients

2 pkg. (3 oz. each) soft ladyfingers
1 pkg. (4-serving size) JELL-O 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) JELL-O Cranberry Flavor Gelatin

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.
2

Set aside.
3

Prepare lemon gelatin as directed on package for Speed-Set Method, using 3/4 cup of the boiling water.
4

Remove unmelted ice cubes.
5

Fold in 1 cup of the whipped topping until smooth and well blended.
6

Gently pour over ladyfingers in pan.
7

Refrigerate 30 min.
8

or until set.
9

Meanwhile, prepare cranberry gelatin as directed on package for Speed-Set Method, using remaining 3/4 cup boiling water.
10

Remove unmelted ice cubes.
11

Fold in remaining 1 cup whipped topping.
12

Gently spoon prepared cranberry mixture over set lemon layer.
13

Refrigerate 4 hours or overnight until firmly set and ready to serve.
14

Remove side of pan.
15

Garnish with sugar frosted cranberries and lemon slices, if desired.