Berry-Citrus Mousse Cake

• 2 pkg. (3 oz. each) soft ladyfingers
• 1 pkg. (85 g) Jell-O Lemon Jelly Powder
• 1-1/2 cups boiling water, divided
• 2 cups thawed Cool Whip Whipped Topping, divided
• 1 pkg. (85 g) Jell-O Raspberry Jelly Powder
• 1/4 cup cranberries
• 1 Tbsp. sugar
• 2 Tbsp. lemon peel

1. Cut 1-inch piece off end of each ladyfinger.
2. Stand ladyfingers, cut sides down and rounded sides out, around rim of 9-inch springform pan.
3. Place trimmed ends in single layer on bottom of pan.
4. Prepare lemon jelly powder as directed on package, using 3/4 cup of the boiling water and following the 30 Minute Set directions.
5. Remove any unmelted ice.
6. Gently stir in 1 cup Cool Whip into jelly until blended; pour slowly into prepared pan.
7. Refrigerate 30 min.
8. or until firm.
9. Meanwhile, prepare raspberry jelly powder as directed on package, using the remaining boiling water and following the 30 Minute Set directions.
10. Remove any unmelted ice.
11. Gently stir in remaining Cool Whip; spoon over lemon layer in pan.
12. Refrigerate 4 hours.
13. Meanwhile, dip cranberries in water; shake off excess water.
14. Spoon sugar into resealable plastic bag.
15. Add cranberries; shake until evenly coated.
16. Refrigerate until ready to use.
17. Remove rim of pan just before serving dessert.
18. Garnish dessert with cranberries and lemon peel.

ladyfingers, boiling water, topping, cranberries, sugar, lemon peel

Taken from www.kraftrecipes.com/recipes/berry-citrus-mousse-cake-88282.aspx (may not work)