Cranberry Cloud Dessert
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Cold water||1⁄2 Cup (8 tbs)|
|Cranberries||2 Cup (32 tbs), finely chopped|
|Sugar||1 1⁄4 Cup (20 tbs)|
|Grated lemon peel||1 Teaspoon|
|Ladyfingers||15 , split|
|Canned evaporated milk||14 1⁄2 Ounce, chilled (1 Can)|
|Lemon juice||1 Tablespoon|
Soften gelatin in cold water in a saucepan.
Stir over low heat until gelatin is dissolved.
Combine cranberries with the sugar, lemon peel, and 3 tablespoons lemon juice.
Stir in the gelatin.
Chill until mixture is thickened, but not set.
Meanwhile, arrange ladyfinger halves in bottom and around sides of a 9-inch springform pan.
Beat chilled evaporated milk until stiff; add 1 tablespoon lemon juice and beat until mixture is very stiff.
Blend cranberry-gelatin mixture into whipped evaporated milk, folding gently until blended.
Turn filling into ladyfinger-lined pan.
Decorate top with green and red maraschino cherry pieces to form a wreath.
Chill about 8 hours or overnight.