Frosty strawberry torte

Yield: 12 Servings

Measure Ingredient
20 ounces Frozen Strawberries; Thawed
1 Envelope Unflavored Gelatin
8 ounces Cream Cheese; Softened
7½ ounce Marshmallow Creme; 1 Jar
1 tablespoon Hot Water
20 Ladyfingers; Split
2 Envelopes (1 1/2 oz) Whipped
Topping Mix
22 ounces Mandarin Orange Segments;
Drained, 2 cans
8½ ounce Pear Halves; Diced And
3½ ounce Flaked Coconut; 1 Can

Drain the juice from the strawberries into a 2-quart saucepan, reserving the strawberries. Sprinkle the gelatin over the juice.

Cook, over low heat, stirring constantly, until the gelatin is completely dissolved. Chill until syrupy, about 30 minutes. Combine the cream cheese, marshmallow creme and hot water in a large mixer bowl. Beat 1 minute with an electric mixer set on low speed. Beat at high speed for an additional 2 minutes or until thick and creamy.

Fold in the gelatin mixture. Chill until the mixture mounds slightly when dropped from a spoon, about 30 minutes. Line the bottom and sides of a 9-inch springform pan with the ladyfingers. Using a large bowl, prepared the whipped topping mix according to the directions on the package. Fold in the gelatin mixture. Then gently d in the fruits, coconut and strawberries. Pour into the prepared pan and cover with plastic wrap. Wrap in foil. Freeze until firm. May be stored in the freezer for up to 4 weeks.


Unwrap and let stand for 30 minutes at room temperature before slicing.

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