Orange Terrine with Strawberry Sauce

1. 1

   Line bottom and sides of 9x5-inch loaf pan with plastic wrap.

2. 2

   Line long sides of prepared pan with ladyfingers, cut-sides in; set aside.

3. 3

   Stir boiling water into dry gelatin mix in large bowl at least 2 min.

4. 4

   until completely dissolved.

5. 5

   Stir in liqueur and orange zest.

6. 6

   Add enough ice cubes to juice to measure 1-3/4 cups.

7. 7

   Add to gelatin; stir until slightly thickened.

8. 8

   Remove and discard any unmelted ice.

9. 9

   Gently stir whipped topping into gelatin mixture.

10. 10

    Spoon into lined pan, trimming ladyfingers even with filling, if necessary.

11. 11

    Arrange remaining ladyfingers on top of gelatin mixture.

12. 12

    Refrigerate 3 hours or until firm.

13. 13

    Unmold onto serving plate.

14. 14

    Remove and discard plastic wrap.

15. 15

    Cut dessert into 12 slices.

16. 16

    Spoon strawberry puree evenly onto 12 dessert plates; top each with 1 slice of the terrine.

* Per serving · 4 servings · Values may vary.

No additional tips available.