Author :: Mrs Liz
Category :: Sweets For The Sweet
Ingredients ::
- 1 cup graham cracker crumbs
- 2 Tablespoons butter, melted
- 1-3 oz. package strawberry Jell-O
- 1 cup boiling water
- 1-16 oz. package frozen sweetened sliced strawberries, thawed
- 1 Tablespoon lemon juice
- 4 oz. cream cheese, softened
- 1/2 cup confectioner's sugar
- 1 teaspoon vanilla extract
- 1 cup heavy whipping cream, whipped
by Jacob Cornelius, West Bend, Wisconsin
Serves: 9
Prep time: make the day before serving.
Mix cracker crumbs and butter; set aside 1 tablespoon for topping.
Press remaining cracker mixture onto the bottom of an 8 inch square baking dish. Bake at 325 degrees for 10 to 14 minutes OR until golden brown. Cool.
In a bowl, dissolve Jell-O in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.
In a small bowl, beat cream cheese, sugar and dash of salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture.
Pour gelatin mixture over filling. Refrigerate until firm.
Top with remaining cream mixture. Sprinkle with reserved crumbs. Refrigerate overnight.
Garnish with fresh berries and sprig of mint.
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