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Strawberry Cream "Cake"

Though it looks like the diva of the dessert plate, this creamy treat doesn't ask for much. It's 15 minutes of prep, plus however long it takes for the applause to end.

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.) strawberry gelatin
    • 2 cups ice cubes
    • 1 tub (8 oz.) frozen 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 whipped topping 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 strawberry sugar free gelatin and frozen 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.

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