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Strawberry Cream "Cake"

Prep time

15 min

Total time

3 hr 30 min

Servings

Makes 12 servings.

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    Ingredients
    • 1-1/2 cups HONEY MAID Graham Cracker Crumbs
    • 6 Tbsp. butter, melted
    • 2 cups fresh strawberries, divided
    • 1-3/4 cups boiling water
    • 1 pkg. (6 oz.) JELL-O Strawberry Flavor Gelatin
    • 2 cups ice cubes
    • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed
    • 1 oz. semi-sweet baking chocolate
Preparation
  • Mix  crumbs and butter; press onto bottom and halfway up side of 9-inch springform pan sprayed with cooking spray. Refrigerate until ready to use.
  • Reserve  6 berries for garnish; mash remaining berries. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Add COOL WHIP and mashed berries; stir with whisk until well blended. Refrigerate 10 min. or until mixture is very thick and will mound. Spoon into crust.
  • Refrigerate  3 hours or until firm. Remove side of pan. Cut reserved berries in half. Arrange berries, cut-sides down, around edge of dessert. Melt chocolate square as directed on package; drizzle over berries.

Recipe Tips

Better For YouSave 60 calories per serving by preparing with JELL-O Strawberry Flavor Sugar Free Gelatin and COOL WHIP LITE Whipped Topping.

How to Mash StrawberriesCrush strawberries with a potato masher. Or, process in food processor container until finely chopped, using pulsing action.

How to Make in 13x9-inch PanLine 13x9-inch pan with foil, with ends of foil extending over sides. Prepare recipe as directed. To serve, carefully lift dessert from pan, using foil handles; cut into squares. Or, serve dessert right from pan.

75178

Nutrition Information

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