2 env. Knox gelatin
1 c. sugar
3/4 c. cocoa
4 eggs, separated
2 c. milk
1/3 c. Amaretto liqueur
2 pkg. lady fingers, split
9 oz. Cool Whip

In medium saucepan, mix gelatin with 1 cup sugar, cocoa; blend in 4 egg yolks, beat with milk. Let stand 1 minute. Stir over low heat until gelatin is completely dissolved, about 5 minutes. Beat mixture until cocoa is blended, stir in Amaretto; pour in large bowl, stir occasionally until it is chilled and mounds.

Line bottom of springform pan with split ladyfingers and sides of pan. Beat egg whites until stiff. add 1/4 cup sugar, add to chocolate mixture when cold and stiff. Then add Cool Whip. Pour into pan and chill. (I use mixer for above.)