Combine
1 cup boiling gingerale, the gelatin and ginger in a bowl large enough
to allow space for foaming gingerale to rise. Stir until gelatin is
dissolved. (Ginger will not dissolve) Blend in 1-cup cold gingerale;
chill until almost set. Stir strawberries into gelatin and set aside
briefly.
In a separate bowl, fold whipped topping,
yogurt and coconut together until blended.
Line bottom of 12-cup trifle bowl or other
straight-sided glass bowl with 12 ladyfinger halves, then layer in
order: half the gelatin; half the yogurt mixture; the blueberries; then
remaining ladyfingers, yogurt mixture and gelatin. Be certain that all
layers are visible along side of bowl so a red, white and blue striped
effect is achieved.
Cover and chill at least 12 hours.
12 to 16 servings
Note: Ingredients can also be layered in
parfait glasses
