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MANDARIN ORANGE DESSERT 
2 (11 oz.) cans Japanese mandarin oranges
1 (6 oz.) pkg. lemon gelatin
1 c. cold water
2 pkgs. lady fingers
2 c. heavy cream or 1 (8 oz.) container Cool Whip or 2 env. Dream Whip

Drain oranges. Use juice and enough water for 2 cups. Bring to boil. Dissolve gelatin. Add cold water. Let chill until syrupy. Line bottom and sides of spring form pan with lady fingers. Fold gelatin mixture with cream and oranges. Pour into spring form pan. Add oranges on top. Let sit overnight in refrigerator.
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