Ingredients
2 envelopes unflavored gelatin1/2 cup cold water1 package (3 ounces) ladyfingers, split1-1/2 cups fat-free milk1/2 cup refrigerated French vanilla nondairy creamer1 package (3.4 ounces) instant lemon pudding mix1 carton (12 ounces) frozen reduced-fat whipped topping, thawed, divided3 cups mixed fresh berries2 cups sliced fresh strawberries
Preparation
In a small saucepan, sprinkle gelatin over cold water; let stand for 1 minute. Cook over low heat, stirring until gelatin is completely dissolved. Remove from the heat and set aside.
Cut ladyfingers in half widthwise; arrange cut side down around the sides of an ungreased 9-in. springform pan. Place remaining ladyfingers in the bottom of the pan (bottom will not be completely covered).
In a large bowl, whisk the milk, creamer and pudding mix for 2 minutes. Let stand for 2 minutes or until soft-set. Stir in gelatin mixture. Fold in 3 cups whipped topping.
Spread 2 cups of filling evenly into prepared pan; top with mixed berries. Spread with remaining filling (filling will be higher than ladyfinger border). Cover and refrigerate for 5 hours or until set. Garnish with remaining whipped topping and the strawberries.
