Orange Terrine With Strawberry Sauce
|Ladys finger||3 Ounce, split divided (1 Package)|
|Boiling water||1 1⁄2 Cup (24 tbs)|
|Orange juice ice cubes||1 Cup (16 tbs)|
|Orange liqueur||1 Tablespoon|
|Grated orange peel||2 Teaspoon|
|Whipped topping||8 Ounce (Cool Whip, Thawed Divided)|
|Strawberries||10 Ounce (1 Package)|
|Strawberries||1 Cup (16 tbs)|
Line bottom and sides of 9 X 5 inch loaf pan with plastic wrap.
Stand enough ladyfingers to fit evenly along 2 long sides of pan (cut sides should be facing in).
Dissolve gelatin in boiling water.
Combine orange juice and enough ice cubes to measure 1 3/4 cups.
Add to gelatin; stir until slightly thickened.
Remove any unmelted ice.
Stir in liqueur and orange peel.
Gently stir in 2 1/2 cups whipped topping.
Spoon gelatin mixture into prepared pan.
If necessary, trim ladyfingers to make even with top of gelatin mixture.
Arrange remaining ladyfingers evenly on top of mixture.
Chill until firm, at least 3 hours.When ready to serve, place thawed frozen strawberries in blender container; cover.
Blend until pureed; strain.
Unmold terrine onto serving plate; remove plastic wrap.
Decorate with remaining 3/4 cup whipped topping and fresh strawberries.
Cut into slices.