Strawberry Shortcake

• 1 x 22cm frozen sweet shortcrust pastry flan, baked as per packet directions. (Allow to cool completely)
• 500g block PHILADELPHIA* Light/Regular Cream Cheese, softened
• 1/2 cup caster sugar / Splenda
• 3 teaspoons gelatine, dissolved in
• 1/4 cup boiling water
• 1/2 teaspoon vanilla essence
• 1/4 cup orange juice
• Topping
• 1/4 cup sour cream
• whole strawberries, stems removed to cover surface (approximately 3 cups)
• 2 tablespoons strawberry jam, heated and strained

1. Beat Philly* until smooth.
2. Add sugar, dissolved gelatine mixture, vanilla essence and orange juice and mix until well combined.
3. Pour into prepared pastry crust and refrigerate for 30 minutes or until semi-set.
4. Spread sour cream over shortcake.
5. Top with strawberries stem side down and gently brush with jam.
6. Refrigerate until firm.

pastry flan, caster sugar, gelatine, boiling water, vanilla essence, orange juice, topping, sour cream, strawberries, strawberry jam

Taken from www.kraftrecipes.com/recipes/strawberry-shortcake-103110.aspx (may not work)