2 (11 oz.) cans mandarin oranges
1 (6 oz.) or 2 (3 oz.) pkg. lemon jello
1 c. cold water
18-20 Lady Fingers, split (2 pkgs.)
2 c. heavy cream, whipped (1 pt.)

Drain juice from oranges and add enough water to make 2 cups. Bring to a boil. Dissolve jello in hot liquid, add cold water. Put into refrigerator and cool until mixture is syrupy.

Line bottom and sides of 9-inch spring form pan with Lady Fingers. Fold syrupy mixture into whipped cream, then fold in orange slices, reserving a few to garnish top (let it set before garnishing). Pour into lined cake pan and chill several hours or overnight.