beat pudding mixes and milk in medium bowl with whisk 2 min. Stir in 1/2 cup cool whip. Refrigerate until ready to use.

Mix jam and lemon juice. Cut cake horizontally in half; spread bottom half with jam mixture. Place bottom half in prepared pan. Stand ladyfingers, sugar-sides out, around inside rim of springform pan and edge of cake bottom; top with layers of half each of the pudding mixture and berries. Cover with remaining pudding mixture and top of cake. Press lightly on top of cake to secure.

Spread remaining cool whip over top; top wih remaining berries and chocolate. Refrigerate 3 hours. Sprinkle wth icing sugar just before serving.