Blueberry Charlotte

• 1 small jelly sponge roll
• 1 (7 g) package gelatin
• 1/4 cup cold water
• 1/4 cup lemonade
• 1/2 cup sugar
• 1 1 tablespoon Amaretto or 1 tablespoon almond extract
• 2 cups blueberries
• 2 cups whipped cream or 2 cups Cool Whip

1. Slice jelly roll into 1/2 inch slices.
2. In a large glass bowl or mould, carefully arrange slices flat against bottom and sides of the bowl, leaving no spaces and extending one row slightly above the rim of the bowl.
3. Set aside.
4. In a seperate glass bowl, sprinkle gelatin over cold water and let soften for five minutes.
5. Add lemonade and mix well.
6. Add half the sugar to the gelatin mixture and stir until completely dissolved.
7. Meanwhile beat whipping cream with remaining sugar until stiff.
8. Incorporate blueberries into gelatin mixture and fold entirely into whipped cream.
9. Spoon into jellyroll lined dish.
10. Refrigerate over night.
11. Loosen from bowl and invert on serving plate.
12. Slice and serve.
13. A blueberry sauce can be served as an accompaniment.

roll, gelatin, cold water, lemonade, sugar, almond, blueberries, whipped cream

Taken from www.food.com/recipe/blueberry-charlotte-282265 (may not work)