Stir baby food, preserves and cornstarch
together until thoroughly blended. Cook and stir until boiling and
thickened; cool to room temperature.
Measure ½ cup cold tap water into medium
saucepan; sprinkle gelatin over top; let stand 5 minutes. Cook and stir
just until gelatin dissolves. Add yogurt and food coloring; whisk until
smooth. Chill about 45 minutes until mixture is almost jelled.
Line a 9" x 5" loaf pan with plastic
wrap. Line bottom of prepared pan with 11 or 12 ladyfinger halves, cut
surface upward; piece as necessary to fill empty spaces. Stand 20 or 21
ladyfinger halves vertically around sides of pan, with cut surface
inward.
Spread half the thickened apricot
mixture evenly over the bottom ladyfingers. Spread half the yogurt mixture
on top, then 2 ounces whipped topping (1/4 of container), and a layer of 9
ladyfinger halves.
Repeat the layers, using remaining
apricots, yogurt, 2 ounces whipped topping (1/4 of container) and 12
ladyfingers halves. Cover and chill overnight. Wrap extra ladyfingers
appropriately and freeze for another use.
Before serving, use remaining whipped
topping to frost top and sides of cake.
Put chocolate morsels and oil into the
corner of a small plastic Ziploc bag without pleats, but do not seal.
Microwave on high about 2 minutes, kneading bag twice, until chocolate and
oil are melted and blended. Cut off corner of bag to make a very small
hole; squeeze bag and drizzle chocolate over top of cake. (Chocolate and
oil can be melted in saucepan over low heat, then poured into bag.)
10 servings
