- 2 (.25 ounce) envelopes KNOX Unflavored Gelatine
- 1/2 cup cold water
- 1 pint strawberries, divided
- 3/4 cup sugar
- 3/4 cup milk
- 2 cups COOL WHIP Whipped Topping, divided
- 39 NILLA Chocolate Wafers, divided
- Sprinkle gelatin over cold water in small saucepan; let stand 1 minute. Cook over low heat 2 minutes or until gelatin is completely dissolved.
- Halve 4 of the strawberries; reserve for garnish. Place remaining strawberries, sugar and milk in blender or food processor container; cover. Blend until smooth. Gradually add gelatin mixture through feed cap while processing until blended. Pour into medium bowl. Gently stir in 1 cup of the whipped topping with wire whisk; cover. Refrigerate 30 minutes or until slightly thickened.
- Line bottom and side of 9-inch springform pan with 35 wafers. Spoon thickened strawberry mixture into lined pan; cover. Refrigerate 2 hours or until firm.
- Crush remaining wafers. Top torte with remaining 1 cup whipped topping, wafer crumbs and halved strawberries.