1/2 gal. vanilla ice cream
1 c. low sugar strawberry preserves
1 pkg. shortbread cookies, such as Lorna D
Fresh strawberries for garnish

In loaf pan, drape a sheet of plastic wrap to fit, approximately 18 inches. There should be an overlap of 3 inches on both sides. Set down a layer of cookies to act as a base in the bottom of pan.

Spread half the preserves on the shortbread cookies. Cut slices of the ice cream (1 inch) and put over the strawberries. Trim to fit.

Set down another layer of the above ingredients in the same order to create the torte. Press down with spoon to settle. Freeze. Save remaining ice cream for another use. Freeze the torte until solid.

Remove from pan. Take off the wrap. Spread with a coat of white chocolate glaze to cover. Refreeze. Decorate with fresh strawberries at serving time.

WHITE CHOCOLATE GLAZE:

1/2 c. heavy cream
6 oz. white chocolate

Melt the chocolate over warm (not hot) water, and blend with the cream. Cool to room temperature before using.