Mix 1/4 cup sugar, wafers and butter. Firmly press crumbs into bottom of springform pan by hand. Place water in small pan. Sprinkle gelatine over top and let stand 1 minute. Cook on low for 3 minutes, stirring constantly.
Mix cream cheese and remaining 1 cup sugar until well blended. Gradually add gelatine mixture and liqueur. Refrigerate until slightly thickened. Gently stir in the whipped topping; pour over crust. Refrigerate several hours or until firm.
Serve with strawberries and cream. Keep stored in refrigerator. |
