"The Ladyfinger Specialist Since 1901"

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Ideas

1 package (4-serving size) raspberry gelatin

1-1/4 cups boiling water

1 package (10 ounces) frozen red raspberries in lite syrup

1 package (3 ounces) ladyfingers

1 cup heavy or whipping cream

Sweetened Whipped Cream (recipe follows)

In large bowl, dissolve gelatin in boiling water. Add frozen raspberries, stirring until thawed. Refrigerate until mixture is partially set and mounds on spoon, about 30 minutes.

Meanwhile, line bottom of 12 x 8-inch glass baking dish with ladyfinger halves, split sides up; set aside.

Beat thickened gelatin with wire whisk or fork. In small mixing bowl, whip cream until stiff peaks form. Fold into gelatin. Pour over ladyfingers in pan. Cover and refrigerate several hours or overnight.

Cut into squares. Garnish with Sweetened Whipped Cream and mint leaves just before serving.

10 to 12 servings