Source: dLife

Ladyfingers topped with creamy strawberry and bananas.

Servings

16 oz frozen unsweetened strawberries
7.5 tbsp frozen orange juice concentrate , thawed
0.25 cup sugar
1 unflavored gelatin
3 egg whites , beaten
3 oz ladyfinger cookies , split
4 tsp cold water
4 oz frozen whipped topping , thawed
1 medium bananas , quartered lengthwise and sliced
1 oz rainbow sprinkles (optional)

1 Place thawed strawberries and 2 tablespoons orange juice concentrate in blender or food processor bowl. Blend or process until smooth.
2 In a medium saucepan, stir together sugar and gelatin. Stir in strawberry mixture. Cook, stirring frequently, until boiling.
3 Stir half of mixture into beaten egg whites. Return all to saucepan. Cook, stirring constantly, over medium heat for 2 minutes or until slightly thickened. (Do not boil.)
4 Pour into bowl. Refrigerate 2 to 2 1/2 hours or until mixture mounds when spooned, stirring occasionally.
5 Cut half of ladyfingers in half horizontally. Place around edge of 9-inch tart pan with removable bottom. Place remaining ladyfingers into bottom of pan, cut to fit.
6 Stir together 1 1/2 teaspoons orange juice concentrate and water. Drizzle over ladyfingers.
7 Fold thawed dessert topping and banana into strawberry mixture. Spoon into ladyfinger crust. Refrigerate at least 2 hours. Sprinkle with rainbow sprinkles. Cut into wedges to serve.