"The Ladyfinger Specialist Since 1901"

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Ideas

1 can (8 ounces) jellied cranberry sauce, broken in chunks

1/3 cup orange marmalade

1/3 cup water

1 package (3 ounces) cranberry flavored gelatin

¼ cup chopped or snipped crystallized ginger

8 ounces frozen dessert topping, thawed

2 packages (3 ounces each) ladyfingers

½ cup flaked coconut

Combine cranberry sauce, marmalade and water in saucepan or microwave-safe bowl.  Bring to a boil on stove (saucepan) or microwave oven (bowl), stirring occasionally. 

Add gelatin; stir and scrape sides of bowl or pan until dissolved.  Blend in ginger, then chill for 2 to 3 hours until mixture is almost set.  Fold in 6 ounces of the dessert topping.

Spray sides only of an 8” x 8” x 2” pan with baking spray.  Line bottom of pan with 21 ladyfingers halves, split sides up.  Break 3 ladyfinger halves into small pieces and use to fill any open spaces.  Spread cranberry mixture overtop the ladyfingers.  Top with a layer of 21 to 24 ladyfinger halves, split sides down.  

Spread remaining dessert topping overtop the ladyfingers, then sprinkle with the coconut.  Cover and chill at least 12 hours.  Cut into squares.  Garnish with mint leaves, mandarin orange sections, and/or additional dessert topping, if desired.  

9 servings