1 (3 ounce) package ladyfingers, thawed if frozen, split in half horizontally
2 tablespoons light rum or apricot nectar
1 (8 ounce) container frozen nondairy whipped topping, thawed, divided
8 ounces cream cheese, softened
1 (16 ounce) package frozen strawberries, thawed
1 (10 ounce) can frozen strawberry daiquiri mix, thawed
Fresh strawberries (optional)

Place ladyfinger halves, cut side up, in bottom of an 11 x 7-inch dish. Brush with rum.

Reserve 1 cup whipped topping in small bowl; refrigerate, covered.

Place cream cheese in food processor; process until fluffy. Add remaining whipped topping, thawed frozen strawberries and daiquiri mix; process with on/off pulses until blended. Pour over ladyfingers.

Freeze 6 hours or overnight.

Remove from freezer. Allow dish to stand at room temperature 20 to 30 minutes before serving. Garnish with remaining whipped topping and fresh strawberries, if desired. Store any leftover dessert in freezer.