2 (11 oz.) cans Mandarin oranges
1 (6 oz.) pkg. lemon Jello
1 c. cold water
18 to 20 ladyfingers, split
2 c. heavy cream, whipped

Drain juice from oranges and add water to make 2 cups. Boil and dissolve Jello in hot liquid. Add cold water and cool until syrupy. Add cream and oranges. Line pan bottom and sides with ladyfingers and put cream mixture in lined pan. Chill overnight. Garnish with extra oranges. Use spring form pan.