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Individual Strawberry Cups

Individual Strawberry Cups

No bake 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 time30 min
Total time3hr 50min
ServingsMakes 12 servings.
  • 10 HONEY MAID Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
  • ¼ cup butter, melted
  • 1 cup boiling water
  • 1 pkg. (3 oz.) strawberry gelatin
  • 2 cups ice cubes
  • 24 fresh strawberries, divided
  • 2 cups thawed frozen whipped topping
  • ⅓ cup strawberry jam
  • Heat oven to 350°F.
  • Combine graham crumbs and butter.  Press 2 Tbsp. crumb mixture onto bottom and up side of each of 12 muffin pan 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 gelatin is slightly thickened. Remove and discard any unmelted ice. Crush 12 strawberries. Add to gelatin along with the whipped topping; whisk until blended. Spoon into crusts.
  • Refrigerate 3 hours or until firm.
  • Slice remaining strawberries. Remove strawberry cups from muffin pan; top with sliced strawberries.
  • Microwave jam in microwaveable bowl on HIGH 30 sec. or just until melted; stir. Brush over strawberries. Refrigerate 20 min.
Recipe Tips
  • Variation
    Prepare using strawberry sugar free gelatin and frozen lite whipped topping.
  • How to Remove the Strawberry Cups from Pan
    Gently 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.


Nutrition Information

Nutrition Per Serving

 % Daily Value*
Total fat 8g 
   Saturated fat 5g 
   Trans fat 0g 
Cholesterol 10mg 
Sodium 125mg 
Carbohydrate 27g 
   Dietary fiber 0g 
   Total sugars 19g 
   Added sugars 12g 
Protein 1g 
Vitamin A4 %DV
Vitamin C15 %DV
Vitamin D0 %DV
Calcium2 %DV
Iron0 %DV
Potassium2 %DV

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