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Nilla vanilla wafers flaked coconut butter fresh strawberries unflavoured gelatine cold water cream cheese sugar orange juice lemon juice topping
Viewed: 46 - Published at: 5 years agoIngredients
- 28 Nilla Vanilla Wafers, crushed (about 1 cup)
- 1/2 cup flaked coconut
- 1/3 cup butter, melted
- 4 cups fresh strawberries, hulled, divided Safeway 1 lb For $3.99 thru 02/09
- 2 env. unflavoured gelatine
- 1/2 cup cold water
- 3 pkg. (250 g each) Philadelphia Brick Cream Cheese, softened
- 1 cup sugar
- 1/2 cup orange juice
- 1 Tbsp. lemon juice
- 2 cups thawed Cool Whip Whipped Topping, divided
Method
- Mix first 3 ingredients; press onto bottom of 9-inch springform pan.
- Line side of pan with 4-inch-wide strip parchment paper.
- Reserve 8 berries for garnish; cut remaining berries into 1/4-inch-thick slices.
- Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan.
- Mash remaining sliced berries.
- Sprinkle gelatine over cold water in saucepan; let stand 5 min.
- to soften.
- Cook on low heat until gelatine is dissolved.
- Beat cream cheese, sugar and juices in medium bowl with mixer until well blended.
- Add mashed berries; mix well.
- Gradually beat in gelatine.
- Refrigerate 5 min.
- or until slightly thickened.
- Whisk in 1 cup Cool Whip; pour into prepared pan.
- Refrigerate 3 hours or until firm.
- Remove rim of pan; discard parchment paper.
- Cut reserved strawberries in half.
- Dollop remaining Cool Whip around edge of cake and top with strawberry halves.
