Crown Jewel Dessert

​1 (10 g) pkg. each jell-o light strawberry and lime jelly powders
1 (10 g) pkg. jell-o light strawberry jelly powder
3 cups boiling water
1 ½ cups cold water
1 (725 g) ladyfinger biscuits
2 cups cool whip

Prepare strawberry and lime jelly powders separately, as directed on
​package, reducing cold water to ½ cup for each. Pour each into an 8
​inch square pan. Chill until set, about 1 hour. Prepare strawberry jelly
​powder as directed on package, reducing cold water to ½ cup. Leave
​in bowl; chill until slightly thickened.  Line the sides of a 9 inch
​spring-form pan with ladyfingers, vertically.  Fold cool whip into
​slightly thickened strawberry jelly. Cut strawberry and lime jell-o
​into ½ inch cubes. Carefully combine with jell-o and cool whip;
​carefully spoon into prepared pan. Chill until firm, about 4 hours.

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