Ladyfinger Lemon Dessert

(photo and recipe from http://www.tasteofhome.com;/ originally submitted by Tawana Flowers of California)



1 @ 12 oz can evaporated milk

1 @ 3 oz pkg. of ladyfingers, split

1 @ 3 oz pkg. of lemon gelatin

1 cup boiling orange juice

1/2 cup sugar

1/3 cup lemon juice

2 teas. grated lemon peel

1 cup reduced fat whipped topping

1.  Pour milk into a small metal bowl;  place mixer beaters in the bowl.  Cover and refrigerate for at least two hours or overnight.  Line the sides of a nine inch springform pan with ladyfingers; set aside.

2.  In a large bowl, dissolve gelatin in orange juice.  Stir in the sugar, lemon juice and peel; cool to room temperature.

3.  Beat chilled milk until soft peaks form; fold into the gelatin mixture.  Pour into prepared pan.  Refrigerate for at least three hours of until firm.  Spread with whipped topping.  Remove sides of pan.  Refrigerate any leftovers.