Recipe - Frosty Strawberry Torte

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

Drain the juice from the strawberries into a 2quart 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 9inch 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.

TO SERVE:

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

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini