STRAWBERRY CREAM DESSERT (DIABETIC INSTRUCTIONS INCLUDED)

1 pkg (3-oz) ladyfingers, split

1 pkg (8-oz) strawberry flavor gelatin
1 3/4 cups boiling water
2 cups ice cubes
1 pint (2 cups) fresh strawberries
1 tub (8-oz) whipped topping, thawed

Trim 3/4-inch from ends of ladyfingers; place ends on bottom of a 9-inch springform pan. Stand remaining ladyfingers around side of pan, with the cut sides facing in.

Stir boiling water into gelatin in a large bowl for at least 2 minutes until gelatin is completely dissolved. Add ice cubes, stir until melted. Reserve 2 strawberries for garnish; mash remaining strawberries. Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended. Refrigerate 10 minutes or until mixture is very thick and will mound. Spoon into the ladyfinger lined pan. Refrigerate for 3 hours or until firm. Remove side of pan. Garnish with the reserved strawberries.

DIABETICS INSTRUCTIONS: CHANGE THE GELATIN TO SUGAR-FREE GELATIN and the WHIPPED TOPPING TO SUGAR-FREE WHIPPED TOPPING. If you cannot have any sugar, replace the lady fingers with a similar diabetic cookie or slices of diabetic pound cake.

Note: This is a file photo very similar to this recipe.