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

Pour milk into a small metal mixing bowl, place mixer beaters in the bowl. Cover and refrigerate for at least 2 hours or overnight. Line the sides of a 9-inch springform pan with ladyfingers; set aside. In a large bowl, dissolve gelatin in orange juice. Stir in the sugar, lemon juice and peel; cool to room temperature.

Beat chilled milk until soft peaks form; fold into gelatin mixture. Pour into prepared pan. Refrigerate for a least 3 hours or until firm. Spread with whipped topping. Remove sides of pan. Refrigerate leftovers.

Yield: 10 servings