1 (3 oz.) pkg. lemon Jello
1 c. boiling water
3 tbsp. fresh lemon juice
1 (8 oz.) pkg. cream cheese, room temperature
1 c. sugar
1/2 tsp. vanilla
16 oz. heavy cream
2 pkg. lady fingers
Garnish:
Lemon peel curls
Lemon blossoms

Dissolve Jello in boiling water. Stir in lemon juice. Cool to room temperature. Cream together cream cheese, sugar and vanilla. Beat in gelatin mixture. Whip cream until stiff peaks form. Fold into gelatin and cream cheese mixture. Line sides and bottom of 9 inch springform pan with ladyfingers. Pour filling into pan. Chill overnight. Do not freeze. Serves 10-12.