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Name: Frosty Strawberry Torte
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 12
Cuisine: American
Ingredients: 1 Envelope Unflavored Gelatin; 20 oz Frozen Strawberries; Thawed; 2 Envelopes (1 1/2 oz) Whipped; Drained; 7 1/2 oz Marshmallow Creme; 1 Jar; 20 Ladyfingers; Split; Topping Mix; 1 tb Hot water; Drained, 2 cans; 22 oz Mandarin Orange Segments;; 3 1/2 oz Flaked Coconut; 1 Can; 8 oz Cream cheese softened; 8 1/2 oz Pear Halves; Diced And

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INGREDIENTS

1 Envelope Unflavored Gelatin
20 oz Frozen Strawberries; Thawed
2 Envelopes (1 1/2 oz) Whipped
Drained
7 1/2 oz Marshmallow Creme; 1 Jar
20 Ladyfingers; Split
Topping Mix
1 tb Hot water
Drained, 2 cans
22 oz Mandarin Orange Segments;
3 1/2 oz Flaked Coconut; 1 Can
8 oz Cream cheese ; softened
8 1/2 oz Pear Halves; Diced And

Servings

INSTRUCTIONS

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

NOTES

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Frosty Strawberry Torte

1 Envelope Unflavored Gelatin
20 oz Frozen Strawberries; Thawed
2 Envelopes (1 1/2 oz) Whipped
 Drained
7 1/2 oz Marshmallow Creme; 1 Jar
20 Ladyfingers; Split
 Topping Mix
1 tb Hot water
 Drained, 2 cans
22 oz Mandarin Orange Segments;
3 1/2 oz Flaked Coconut; 1 Can
8 oz Cream cheese softened
8 1/2 oz Pear Halves; Diced And

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

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Nutrition

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Serving Size: 1 Serving (450g)
Recipe Makes: 12 Servings

Calories: 1038
Calories from Fat: 932 (90%)

Amt Per Serving		% DV

	Total Fat 103.5g	138 %
	Saturated Fat 58.3g	292 %
	Monounsaturated Fat 26.1g
	Polyunsanturated Fat 4.3g
Cholesterol 332.6mg		102 %
Sodium 973mg		34 %
Potassium 417.5mg		11 %
Total Carbohydrate 12.3g		4 %
	Dietary Fiber 0g	0 %
	Sugars, other 12.3g
Protein 18.9g		27 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1038

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