STRAWBERRY CAROUSEL CHEESE CAKE

Ingredients:

tbsp

cocoa powder for dusting

1/2	cup	BAKER'S BEST MARGARINE
1-1/2	cups	crushed Marie biscuits

1	kg	strawberries, washed and hulled
2	tbsp	unflavored gelatin
1/2	cup	water
2 (225 g each)	packs	MAGNOLIA CREAM CHEESE
1	cup	sour cream
1/2	cup	sugar
1 (250 mL)	pack	MAGNOLIA ALL-PURPOSE CREAM

Procedure:

Melt margarine in a saucepan over low heat. Remove from heat then add biscuits. Mix well and set aside.
Cover the bottom of a 6” spring form pan with aluminium foil. Line the sides of the pan with wax paper. Place the pan on a plate for added support.
Pour crust mixture into prepared pan. Spread to cover the bottom of pan.
Choose about 10 strawberries and cut in half lengthwise. Arrange around the pan with cut sides against the pan. Arrange remaining strawberries in the pan with pointed ends up.
Meanwhile, combine gelatin and water in a saucepan. Set aside for 5 minutes then place over low heat and cook until gelatin dissolves completely. Set aside.
In a large bowl, combine cream cheese, sour cream, sugar and cream. With an electric mixer, beat at medium speed until mixture is smooth. Pour in dissolved gelatin. Beat until blended.
Carefully pour cheesecake mixture into prepared pan, making sure ti fill all spaces. Chill until firm. Dust with cocoa powder before serving.

Makes 10 to 12 servings.

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