Strawberry Cream Dessert

Crush the sandwich cookies by placing in a heavy-duty plastic bag and pounding with a rolling pin. Place in 13" x 9" glass baking dish. Pour melted butter over, mix well with fork, and press the buttered crumbs into the bottom of the pan. Set aside.

In large bowl, combine gelatin with the boiling water. Stir until the gelatin mixture completely dissolves. Add the pineapple-orange juice and the cold water and stir well. Then add the strawberry puree. Refrigerate until the mixture becomes a bit thicker.

Using a wire whisk, stir in the thawed whipped topping until smooth. Chill in refrigerator for 10-20 minutes longer or until mixture thickens a bit more but is not set. Then pour over crumb crust in baking dish. Cover and chill for at least 4 hours or until set. You can also freeze this dessert. Serves 12-16