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1 can (10 ounces) frozen Pina Colada real fruit drink mixer, thawed

1 can (11 ounces) mandarin orange segments

2 envelopes unflavored gelatin

1½ teaspoons lemon juice

2 drops yellow food coloring

8 ounces frozen whipped topping, thawed

¾ cup flaked coconut, divided

2 packages (3 ounces each) ladyfingers

Drain mandarin orange liquid into a 2-cup measuring cup; sprinkle gelatin over top. Let stand 5 minutes, then heat mixture on stovetop or in microwave (1 to 1½ minutes on high) until steaming. Stir until gelatin is dissolved, then add enough water to equal 1¾ cups of liquid; stir gelatin into banana mixture.

Blend in lemon juice, oranges and coloring. Chill until almost set.

Fold in 4 ounces of the whipped topping and ¼ cup of the coconut.

Line a 9" x 5" loaf pan with plastic wrap. Arrange 10 ladyfinger halves, split side down, over bottom of pan. Combine rum with 2 tablespoons of water; drizzle one third of the mixture over ladyfingers, followed by one third of the gelatin. Repeat layers, ending with 14 ladyfinger halves. Cover and chill at least 4 hours.

Invert loaf onto plate; remove plastic, then frost top and sides with remaining whipped topping. Press remaining coconut against top and sides of cake. Chill.

Note: Pina Colada drink mixer is available in the frozen juice section of grocery stores.