A delightfully creamy, no-bake pineapple and mandarin gelatin dessert terrine lined with ladyfingers.

Easter Tropical Terrine

1 (3-ounce) package ladyfingers, split - divided use
1 1/2 cups boiling water
1 (8-serving size) package pineapple gelatin
1 (8-ounce) can crushed pineapple in juice, undrained
1 cup cold water
1 (8-ounce) tub nondairy whipped topping, thawed - divided use
1 (11-ounce) can mandarin orange segments, drained

1. Line the bottom and sides of a 9 x 5-inch loaf pan with plastic wrap. Stand enough ladyfingers, cut sides in, to evenly fit along sides of pan.
2. In a large bowl, stir boiling water with gelatin until completely dissolved. Stir in pineapple with its juice and the water. Refrigerate until slightly thickened (consistency of unbeaten egg whites), about 1 1/2 hours. Gently stir in 2 cups of the whipped topping and the oranges. Spoon into prepared pan. Arrange remaining ladyfingers, cut sides down, evenly on top of gelatin mixture. Refrigerate until firm.
3. Place serving plate on top of pan. Invert, holding pan and plate together; shake gently to loosen. Carefully remove pan and plastic wrap. Top with remaining whipped topping. Store in refrigerator.

Makes 12 servings.