| 1 | Drain the juice from the strawberries into a 2-quart saucepan, reserving the strawberries. |
| 2 | Sprinkle the gelatin over the juice. |
| 3 | Cook, over low heat, stirring constantly, until the gelatin is completely dissolved. |
| 4 | Chill until syrupy, about 30 minutes. |
| 5 | Combine the cream cheese, marshmallow creme and hot water in a large mixer bowl. |
| 6 | Beat 1 minute with an electric mixer set on low speed. |
| 7 | Beat at high speed for an additional 2 minutes or until thick and creamy. |
| 8 | Fold in the gelatin mixture. |
| 9 | Chill until the mixture mounds slightly when dropped from a spoon, about 30 minutes. |
| 10 | Line the bottom and sides of a 9-inch springform pan with the ladyfingers. |
| 11 | Using a large bowl, prepared the whipped topping mix according to the directions on the package. |
| 12 | Fold in the gelatin mixture. |
| 13 | Then gently d in the fruits, coconut and strawberries. |
| 14 | Pour into the prepared pan and cover with plastic wrap. |
| 15 | Wrap in foil. |
| 16 | Freeze until firm. |
| 17 | May be stored in the freezer for up to 4 weeks. |
| 18 | to serve: |
| 19 | unwrap and let stand for 30 minutes at room temperature before slicing. |
