Strawberry Cream "Cake"

Though it looks like the diva of the dessert plate, this creamy no bake treat doesn't ask for much. It's 15 minutes of prep, plus however long it takes for the applause to end.

Prep time:

0 min

Total time:

0 h 0 min

Servings:

Makes 12 servings.

Ingredient list

12 HONEY MAID Honey Grahams, finely crushed (about 1-1/2 cups crumbs)
6 Tbsp. butter, melted
2 cups fresh strawberries, divided
1¾ cups boiling water
1 pkg. (6 oz.) strawberry gelatin
2 cups ice cubes
1 tub (8 oz.) frozen whipped topping, thawed
1 oz. (1/4 of 4-oz. pkg.) semi-sweet baking chocolate

Directions

Combine graham 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 strawberries for garnish; mash remaining strawberries. Set aside.

Add boiling water to dry gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Add whipped topping and mashed strawberries; stir with whisk until well blended. Refrigerate 10 min. or until gelatin mixture is very thick and will mound. Spoon into crust.

Refrigerate 3 hours or until firm.

Run knife around rim of pan to loosen dessert; remove rim. Cut reserved strawberries lengthwise in half; place, cut sides down, around edge of dessert.

Melt chocolate as directed on package; drizzle over strawberries. Let stand until firm.