Mandarin Charlotte Russe
|Canned mandarin oranges||11 Ounce|
|Lemon-flavored jell-o||4 1⁄2 Ounce (1 And Half Package)|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
You can make this sweet the day before the party.
In summer fill it with fresh raspberries or strawberries.
Rinse a 2 1/2 cup Charlotte mold with cold water.
Drain the fruit.
Dissolve the Jell-O thoroughly in 1 1/4 cups boiling water and add the fruit syrup making the liquid up to 2 cups plus 2 tablespoons with water if necessary.
Pour a thin layer of liquid Jell-O into the bottom of the mold and put in refrigerator to set.
Cut off one rounded end of the ladyfinger so they are 1/2 inch shorter than the sides of the mold.
When the first layer of Jell-O is set, arrange some of the mandarin sections on it in an attractive pattern with angelica diamonds, dipping each piece in the liquid Jell-O before you put it in place.
Refrigerate until set.
When the pattern is firm cover with another layer of Jell-O and refrigerate.
Meanwhile whip the cream until fairly stiff and fold in the liqueur if using.
When the Jell-O in the mold is firm dip the sugared side of the cookies one at a time in liquid Jell-O and stand them closely together all round the sides of the mold, sugar side out.
Fill the center with alternate layers of cream and mandarin sections, ending with cream.
Slowly spoon remaining Jell-O down sides of mold between the cookies, which will gradually absorb it.
When Jell-O shows at the rim of the rrjold, chill Charlotte until required.
Unmold and decorate with remaining cream and extra fruit if desired.