Posted by GourmetGal

36 ladyfingers, cut in half
1 (16 ounce) can sliced peaches, drained
1 envelope Knox unflavored gelatine
1/4 cup cold water
1/2 cup granulated sugar
1 (12 ounce) bag frozen raspberries, thawed,
    pur?d and, if desired, strained
3/4 cup whipping cream

Line sides and bottom of 9-inch springform pan with ladyfingers, overlapping, if necessary, to cover completely. Spread peaches in single layer over bottom; set aside.

In medium saucepan, sprinkle gelatine over water; let stand 1 minute. Stir over low heat until gelatine is completely dissolved, about 3 minutes. Stir in sugar until dissolved. Remove from heat and gradually whisk in raspberry pur? and cream. Pour into prepared pan and chill until firm, about 4 hours.

Release springform pan and serve.

Makes about 10 servings.