PASTEL (INGLES) Mercedes Treviño

28 NILLA WAFERS, crushed (about 1 cup)
1/3 cup butter, melted
4 cups fresh strawberries, hulled, divided
2 env. KNOX unflavored Gelatine
½ cup cold water
3 pkg. (8 oz. each) Philadelphia cream cheese, softened
1 cup orange juice
1 tbsp. lemon juice
2 cups cool whip whipped, divided
Mix first 3 ingredients: press on to bottom of 9 inch spring form pan. Line side of pan with 4 inch wide, strip parchment paper.
RESERVE 8 berries for garnish; cut remaining berries in to ¼ inch thick slices. Stand enough of the largest berry slices to form single layer around edge of lined pan; gently place bottoms of berry slices against side of pan. Mash remaining sliced berries.
SPRINKLE gelatine over cold water in saucepan; let stand 5 min. to soften. Cook on low heat until gelatine is dissolved. Beat cream cheese, sugar and juices in medium bowl whit mixer until well blended. Add mashed berries; mix well. Gradually beat in gelatine. Refrigerate 5 min. or until slightly thickened. Whisk in 1 cup cool whip; pour in to prepared pan.
REFRIGERATE 3 hours or until firm. Remove rim of pan; discard parchment paper. Cut reserved strawberries in half. Dollop remaining cool whips.