Strawberry Mousse Recipe

In small glass measure, sprinkle gelatine over amaretto; set aside 5 minutes, or until gelatine softens. Meanwhile, in small bowl of electric mixer, at high speed, beat cream cheese until stiff; refrigerate. In skillet, over low heat, toss strawberries with sugar until sugar dissolves--about 3 minutes. Remove from heat; stir in gelatine mixture until blended. Cool to room temperature; fold in whipped cream. Makes about 4 cups.

Frosting: 2 cups heavy cream 1/4 cup confectioner's sugar 2 teaspoons vanilla extract In large bowl of electric mixer, at high speed, beat ingredients until mixture is stiff. Frost cake. Makes about 4 cups.