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Individual Strawberry Cups

Dessert bliss, in a size just for you. No fighting over who has more creamy topping or lush strawberries, just delectable silence as everyone digs in.

Prep time

30 min

Total time

4 hr 0 min

Servings

12 servings

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    Ingredients
    • 1-1/4 cups HONEY MAID Graham Cracker Crumbs
    • 1/4 cup butter, softened
    • 1 cup boiling water
    • 1 pkg. (3 oz.) strawberry gelatin
    • 2 cups ice cubes
    • 24 fresh strawberries, divided
    • 2 cups thawed frozen whipped topping
    • 1/3 cup strawberry jam
Preparation
  • Heat oven to 350°F.
  • Mix graham crumbs and butter; press 2 Tbsp. onto bottom and up side of each of 12 muffin cups sprayed with cooking spray. Bake 5 min.; cool.
  • Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to gelatin with whipped topping; whisk until blended. Spoon into crusts. Refrigerate 3 hours or until firm.
  • Slice remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on HIGH 30 sec. or just until melted; stir. Brush over berries. Refrigerate 20 min.

Recipe Tips

Variation Prepare using strawberry sugar free gelatin and frozen lite whipped topping.

How to Remove Strawberry Cups from PanGently run small sharp knife around edges of desserts to loosen from pan. Then, use tip of knife to carefully lift desserts from pan, being careful to not cut into sides of desserts.

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