2 envelopes unflavored gelatin
2 cups water
1 cup sugar
4 eggs, separated
1- 8 oz. pkg. Philadelphia
cream cheese
1/4 cup creme de menthe
1 cup heavy cream, whipped
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Soften gelatin in 1/2 cup
water; add remaining water.
Stir over low heat until
dissolved. Remove from heat;
blend in 3/4 cup sugar &
beaten egg yolks. Return to
heat; cook 2-3 minutes.
Gradually add softened cream
cheese, mixing until well
blended. Stir in creme de menthe;
chill until slightly thickened.
Beat egg whites until soft peaks
form. Gradually add remaining
sugar, beating until stiff peaks
form. Fold egg whites & whipped
cream into cream cheese mixture.
Wrap a 3" collar of foil around
top of 1 1/2 quart souffle dish;
secure with tape. Pour mixture
into dish; chill until firm.
Remove foil collar before serving.
Garnish with additional whipped
cream & strawberries, if desired.