STRAWBERRIES 'N COOKIE TORTE
Regi Dean's Recipes 08/22/99
Desserts
Nita
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3" Soft Oatmeal Cookies, 1 pkg	9 oz 
Cornstarch	2 tsp.
Few drops red food coloring	
Marshmellow Creme, 1 jar	7 oz.
Milk	1/4 cup
Strawberries	2 pints
Water 	1/2 cup
Whipped Topping	8 oz. 
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Line 1 1/2 quart souffle dish with plastic wrap, extending it two inches 
above the dish.  Place eight cookies around sides of dish, overlapping 
to form scalloped edge.  Place remaining cookies on bottom of dish.  
Gradually add milk to marshmallow creme, mixing with electric mixer 
or wine whisk until well blended.  Fold in whipped topping.

 Place 1 pint strawberries in blender container or food processor work 
bowl.  Cover, process until smooth.  Fold into whipped topping 
mixture.  Pour into prepared dish.  Freeze until firm.  Remove from 
freezer 20 minutes before serving.  

Gradually add water to cornstarch in saucepan, stirring until well 
blended.  Bring to boil over medium heat, stirring constantly. Continue 
boiling 1 minute.  Add food coloring, cool.  pour over remaining 
strawberries, toss to coat.  Arrange on torte.
                    10 SERVINGS