Easter Tropical Terrine

Makes: 12 servings

1 package (3 ounces) ladyfingers, split, divided
1 1/2 cups boiling water
1 package (8-serving size) JELL-O Brand Island Pineapple Flavor Gelatin
1 can (8 ounces) crushed pineapple in juice, undrained
1 cup cold water
1 tub (8 ounces) COOL WHIP Whipped Topping, thawed, divided
1 can (11 ounces) mandarin orange segments, drained

LINE bottom and sides of 9 x 5-inch loaf pan with plastic wrap. Stand enough ladyfingers, cut sides in, to evenly fit along sides of pan.

STIR boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Stir in pineapple with its juice and the water. Refrigerate about 1 1/4 hours or until slightly thickened (consistency of unbeaten egg whites). Gently stir in 2 cups of the whipped topping and the oranges. Spoon into prepared pan. Arrange remaining ladyfingers, cut sides down, evenly on top of gelatin mixture.

REFRIGERATE 3 hours or until firm. Place serving plate on top of pan. Invert, holding pan and plate together; shake gently to loosen. Carefully remove pan and plastic wrap. Top with remaining whipped topping. Store leftover dessert in refrigerator.

Great Substitute
Substitute 2 packages (4-serving size each) JELL-O Brand Island Pineapple Flavor Gelatin for the 1 package (8-serving size) gelatin.

Note
Do not use fresh or frozen pineapple, kiwi, papaya or guava juice. Gelatin will not set.

Special Extra
Garnish with pineapple leaves, peeled kiwi slices and star fruit slices just before serving.

Nutrition Information (per serving): Calories 150 Total fat 4 g Saturated fat 3.5 g Cholesterol 25 mg Sodium 65 mg Carbohydrate 27 g Dietary fiber 1 g Sugars 24 g Protein 2 g

Vitamin A 4 %DV Vitamin C 10 %DV Calcium 0 %DV Iron 0 %DV

Recipe and photograph provided courtesy of Kraft Foods, Inc.