Easter Swirl Sensation
Happy Healthy Holidays!
An attractive ladyfinger crust filled with a mixture of your favorite flavor gelatin and whipped topping. Light and refreshing.
1 package (3 ounces) ladyfingers, split
1-1/3 cup boiling water
2 packages, 4-serving size each, gelatin, any two different flavors
1 cup cold water
1 tub (12 ounces) whipped topping, thawed
Trim about 1-inch off one end of each ladyfinger; reserve trimmed ends. Place ladyfingers, cut ends down, around side of a 9-inch spring form pan. Place trimmed ends on bottom of pan.
Stir 2/3-cup of the boiling water into each package of gelatin in separate medium bowls at least two minutes until completely dissolved. Mix cold water and ice cubes to make 2-1/2-cups. Stir 1/2 of the ice water into each bowl until gelatin is slightly thickened. Remove any remaining ice.
Gently stir 1/2 of the whipped topping with wire whisk into each gelatin mixture until smooth. Refrigerate 20 to 30 minutes or until mixtures are very thick and will mound. Spoon mixture alternately into prepared pan. Swirl with knife to marbelize.
Refrigerate four hours or until firm. Remove side of pan.
To prepare in a 13-by-9-inch pan, do not trim ladyfingers. Line bottom of pan with ladyfingers. Continue as directed.
Yield: 16 servings