Savarin - cooking recipe

Ingredients

1 (3 oz.) pkg. orange-pineapple gelatin
1 (11 oz.) can mandarin oranges
1 (17 1/2 oz.) can vanilla pudding
1 (8 1/2 oz.) can crushed pineapple
1 (8 oz.) carton Cool Whip, thawed
2 pkg. ladyfingers

Preparation

Drain mandarin oranges, reserving liquid.
Add water to make 1 cup.
Heat juice water to boiling, then add gelatin, stirring to dissolve.
Cool and refrigerate just until the thickness of unbeaten egg whites. Blend in pudding until smooth. Add drained mandarin oranges (save a few for garnish) and undrained pineapple. Gently fold in Cool Whip.
Line bottom and sides of a 9-inch spring-form pan with ladyfingers. Pile gelatin into mold.
Chill for several hours until firm.
Garnish with mandarin orange sections, grapes or other fruit.