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Orange Terrine with Strawberry Sauce

Orange Terrine with Strawberry Sauce recipe
photo by:kraft
This citrusy terrine with strawberry sauce is one of those awesome desserts that impresses guests—without a lot of effort on your part.
20 min
3 hr 20 min
12 servings
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What You Need

pkg.  (3 oz.) ladyfingers, split
cups  boiling water
pkg.  (8-serving size) JELL-O Orange Flavor Sugar Free Gelatin
Tbsp.  orange-flavored liqueur
tsp.  grated orange zest
 Ice cubes
cup  cold orange juice
cups  thawed COOL WHIP LITE Whipped Topping
pkg.  (10 oz.) frozen strawberries in syrup, thawed, pureed and strained

Make It

LINE bottom and sides of 9x5-inch loaf pan with plastic wrap. Line long sides of prepared pan with ladyfingers, cut-sides in; set aside.

STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Stir in liqueur and orange zest. Add enough ice cubes to juice to measure 1-3/4 cups. Add to gelatin; stir until slightly thickened. Remove and discard any unmelted ice. Gently stir whipped topping into gelatin mixture.

SPOON into lined pan, trimming ladyfingers even with filling, if necessary. Arrange remaining ladyfingers on top of gelatin mixture. Refrigerate 3 hours or until firm. Unmold onto serving plate. Remove and discard plastic wrap. Cut dessert into 12 slices. Spoon strawberry puree evenly onto 12 dessert plates; top each with 1 slice of the terrine.

Please use alcohol responsibly.

Kraft Kitchens Tips

Prepare as directed, using 2 pkg. (4-serving size each) JELL-O Orange Flavor Sugar Free Gelatin.
How to Unmold Gelatin
Dip mold in warm water for about 15 sec. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate. Holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.
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