1 (9 1/2 oz.) pkg. 3 inch soft oatmeal cookies
1/4 c. milk
1 (7 oz.) jar marshmallow creme
1 (8 oz.) La Creme (3 c.)
2 pts. strawberries
2 tsp. cornstarch
1/2 c. water
Red food color

Line 1 1/2 quart souffle with plastic wrap, extending 2 inches above dish. Place 8 cookies around sides of dish, overlapping to form scalloped edge. Place remaining cookies on bottom of dish. Gradually add milk to marshmallow creme, mixing with electric mixer until well blended. Fold in whipped topping. Place 1 pint strawberries in blender. Cover, process until smooth. Fold into whipped topping mixture.

Pour into prepared dish. Freeze until firm. Remove 20 minutes before serving. Gradually add water to cornstarch in saucepan, stirring until well blended. Bring to boil over medium heat, stirring constantly. Continue boiling 1 minute. Add food coloring, cool. Pour over remaining strawberries. Toss to coat. Arrange on torte.