2 pkgs (3-oz each) soft ladyfingers
1 pkg (4-serving size) lemon gelatin
1 1/2 cups boiling water, divided
2 cups frozen whipped topping, thawed
1 pkg (4-serving size) cranberry or raspberry gelatin
Cut 1-inch from the bottom of each of the ladyfingers. Arrange cookies, cut side down, around the side of a 9-inch springform pan. Place remaining ladyfingers over the bottom of the pan; set aside.
Prepare the lemon gelatin as directed using speed-set method, using 3/4 cup of the boiling water. Remove any unmelted ice cubes. Fold in 1 cup of the whipped topping until smooth and well blended. Gently pour into the prepared pan. Refrigerate for 30 minutes or until set.
While the gelatin sets, prepare the berry gelatin as directed on package, speed-set method, using the remaining 3/4 cup of the boiling water. Remove unmelted ice cubes and fold in the remaining cup of whipped topping. Gently spoon this mixture over the lemon layer.
Refrigerate for at least 4 hours or until firmly set before serving. Remove from pan and garnish with fresh or sugared berries and/or thin lemon slices, if desired.
Yield: 12 servings
How to sugar berries: Dip berries in water and shake off excess. Put 1/4 cup granulated sugar in a ziptop bag. Add the berries, shake to coat and place atop cake, if desired.