Strawberry Mousse Torte

1. 1

   Sprinkle gelatine over cold water in small saucepan; let stand 1 minute.

2. 2

   Cook over low heat 2 minutes or until gelatine is completely dissolved.

3. 3

   Halve 4 of the strawberries; reserve for garnish.

4. 4

   Place remaining strawberries, sugar and milk in blender or food processor container; cover.

5. 5

   Blend until smooth.

6. 6

   Gradually add gelatine mixture through feed cap while processing until blended.

7. 7

   Pour into medium bowl.

8. 8

   Gently stir in 1 cup of the whipped topping with wire whisk; cover.

9. 9

   Refrigerate 30 minutes or until slightly thickened.

10. 10

    Line bottom and side of 9-inch springform pan with 35 wafers.

11. 11

    Spoon thickened strawberry mixture into lined pan; cover.

12. 12

    Refrigerate 2 hours or until firm.

13. 13

    Crush remaining wafers.

14. 14

    Top torte with remaining 1 cup whipped topping, wafer crumbs and halved strawberries.

* Per serving · 4 servings · Values may vary.

No additional tips available.