ORANGE TERRINE WITH STRAWBERRY SAUCE

1 pkg. (3 oz.) ladyfingers, split, divided

2 pkg. (4-servings each) or 1 large pkg. orange gelatin, regular or sugar free

1¼ cups boiling water

1 cup orange juice

ice cubes

1 tab. orange liqueur (optional)

2 tab. grated orange peel

3 ¼ cups (8 oz.) Cool Whip Light, divided

1 pkg. (10 oz.) strawberries in syrup, thawed

1 cup fresh strawberries

Line bottom and sides of 9X5" loaf pan with plastic wrap. Stand enough ladyfingers to fit evenly along two sides of pan (cut sides should be facing in).

Dissolve gelatin in boiling water. Combine orange juice and enough ice cubes to measure l ¾ cups. Add to gelatin; stir until slightly thickened. Remove any ice that has not melted.. Stir in liqueur and orange peel. Gently stir in 2 ½ cups of 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 gelatin mixture. Chill until firm, at least three hours. When ready to serve, place thawed frozen strawberries in blender container; cover. Blend until pureed; strain. Decorate lengthwise edges of cake where ladyfingers appear with the remaining ¾ cup whipped topping. Top with fresh sliced strawberries. Cut into slices. Serve on strawberry puree. Makes 12 servings.