Stir
gelatin powder and boiling water in medium bowl until gelatin dissolves.
Add sherbet and strawberries. Whisk until melted and blended.
Refrigerate 5 to 10 minutes until partially set.
Use clear plastic wrap to line a 9" x
5" x 3" loaf pan, with plastic extending slightly beyond top
edges of pan.
Arrange 12 ladyfinger halves, split side up, in
bottom of lined pan, placing length of ladyfingers parallel to long
sides of pan.
Pour 1/3 of gelatin mixture (about 1 cup) over
ladyfingers; spread in an even layer. Repeat layers two more times,
using 12 ladyfinger halves and another third of the gelatin each time.
Press a fourth layer of ladyfingers, split side up, against top of
torte. Cover pan and chill at least 24 hours.
Unmold torte onto flat plate; remove plastic
wrap. Spread whipped topping over top and sides. Arrange a row of
strawberry slices down the center.
10 to 12 servings
