Ladyfinger Lemon Dessert

• 1 can (12 ounces) evaporated milk
• 1 package (3 ounces) ladyfingers, split
• 1 package (3 ounces) lemon gelatin
• 1 cup boiling orange juice
• 1/2 cup sugar
• 1/3 cup lemon juice
• 2 teaspoons 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 2 hours or overnight. Line the sides of a 9-in. 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 gelatin mixture. Pour into prepared pan. Refrigerate for at least 3 hours or until firm. Spread with whipped topping. Remove sides of pan. Refrigerate leftovers.

milk, ladyfingers, lemon gelatin, orange juice, sugar, lemon juice, topping

Taken from www.tasteofhome.com/recipes/ladyfinger-lemon-dessert/ (may not work)