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.

Let's whip it up

Prep time:

0 min

Total time:

0 min



Ingredient list

  • 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

Nutrition facts

Recipe Tips


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.

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