RASPBERRY BAVARIAN CAKE

2 12-oz. packages frozen unsweetened raspberries

2/3 cup confectioner's sugar

2 envelopes unflavored gelatin

1 1/2 3-oz. packages sponge-type ladyfingers

2 tab. seedless raspberry jam

1 8-oz. container frozen light whipped topping, thawed

In 3-qt. saucepan over medium heat, heat frozen raspberries and sugar to boiling, stirring occasionally. Reduce heat to low; simmer 5 min. Pour mixture into medium-mesh sieve set over 4-cup measuring cup or medium bowl. With spoon. press berries against sieve to push through pulp and juice. You should have 2 cups (if not, add enough water to equal 2 cups total); discard seeds. Pour puree into large bowl.

In 1-quart saucepan, sprinkle gelatin over 1/3 cup cold water; let stand 1 min. Cook over medium heat until gelatin dissolves; stir into pureed fruit. Stir in 3/4 cup cold water. Refrigerate for 1 1/4 hours, stirring occasionally, or until consistency of unbeaten egg whites.

Meanwhile, separate ladyfingers into halves. Line 8 1/2 by 3" springform pan with ladyfinger halves. In cup, mix raspberry jam with l tea. water until smooth; spread over ladyfingers lining bottom of pan.

Refrigerate 1 cup whipped topping for garnish. Fold remaining whipped topping into thickened fruit. Pour into springform pan; cover; refrigerate 2 hours until firm. To serve, remove side of pan. Garnish with reserved whipped topping. Makes 10 servings.