Apricot Pear Tart
- 2 packages (3 ounces each) ladyfingers
- 1 package (4-serving size) apricot gelatin
- 1 cup boiling water
- 2/3 cup cold water
- 1-3/4 cups frozen whipped topping, thawed 1⁄4 teaspoon ginger
- 1 can (16 ounces) pear halves, drained Fresh mint leaves for garnish
Line bottom of 9 x 3-inch springform pan with ladyfinger halves, split sides up. Cut 10 to 12 additional ladyfinger halves in half. Use to line side of pan, allowing cut ends to rest on ladyfingers in bottom of pan; set aside.
Dissolve gelatin in boiling water. Stir in cold water. Refrigerate until thickened but not set, about 1 hour.
Set aside 3⁄4 cup of the thickened gelatin. Fold whipped topping and ginger into remaining gelatin. Spoon and spread into ladyfinger-lined pan. Slice and arrange pear halves over gelatin mixture in pan. Spoon reserved 3⁄4 cup gelatin over pears. Cover and refrigerate several hours or overnight.
Remove side of pan. Garnish with mint leaves just before serving.
10 to 12 servings