- 16
Ingredients
- 28 NILLA Wafers, crushed (about 1 cup)
- 1/2 cup BAKER'S ANGEL FLAKE Coconut
- 1/3 cup butter, melted
- 4 cups fresh strawberries, hulled, divided
- 2 env. KNOX Unflavored Gelatine
- 1/2 cup cold water
- 3 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
- 1 cup sugar
- 1/2 cup orange juice
- 1 Tbsp. lemon juice
- 2 cups thawed COOL WHIP Whipped Topping, divided
Preparation
Step 1
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.
Substitute: Use waxed paper instead of parchment paper to line the pan.