20 oz Frozen Strawberries; Thawed
1    Envelope Unflavored Gelatin
8 oz Cream Cheese; Softened
7 1/2 oz Marshmallow Creme; 1 Jar
1 tb Hot Water
20    Ladyfingers; Split
2    Envelopes (1 1/2 oz) Whipped
Topping Mix
22 oz Mandarin Orange Segments;
Drained, 2 cans
8 1/2 oz Pear Halves; Diced And
Drained
3 1/2 oz Flaked Coconut; 1 Can

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

TO SERVE:

Unwrap and let stand for 30 minutes at room temperature before slicing.