1 lb. miniature marshmallows
2/3 c. orange juice
1 1/3 c. Ginger Ale
2 c. whipping cream
2 tbsp. light rum
2 doz. Lady Finger cookies
1/2 c. whipping cream
1 1/2 tsp. light rum
Candied ginger slices

Melt marshmallows in orange juice in top of double boiler. Cool; add Ginger Ale, place in refrigerator to jell slightly. Add rum to cream and whip until stiff. It is easier to whip cream one cup at a time. Fold whipped cream into marshmallow mixture. Blend well. Place a layer of split lady fingers in bottom of a deep 10 inch springform pan. Spread marshmallow cream mixture on top. Repeat process making 3 layers.