1 pkg. (10 oz.) frozen strawberries in syrup, thawed, pureed and strained
Add To Shopping List
Please use alcohol responsibly.
Let's 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.
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.
Calories From Fat
% Daily Value*
Total Fat 2.5g
Saturated Fat 2g
Trans Fat 0g
Total Carbohydrates 18g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 12 servings.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.