- 12
Ingredients
- 1/4 cups graham cracker crumbs 1/4 cup butter, softened 1 cup boiling water 1 pkg. (3 oz.) JELL
- O Strawberry Flavor Gelatin 2 cups ice cubes 24 fresh strawberries, divided 2 cups thawed COOL WHIP Whipped Topping 1/3 cup strawberry jam
Preparation
Step 1
Directions
HEAT oven to 350°F.
MIX graham crumbs and butter; press 2 Tbsp. onto bottom and up side of each of 12 muffin 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 slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to gelatin with COOL WHIP; whisk until blended. Spoon into crusts. Refrigerate 3 hours or until firm.
SLICE remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on HIGH 30 sec. or just until melted; stir. Brush over berries. Refrigerate 20 min.
HEAT oven to 350°F.
MIX graham crumbs and butter; press 2 Tbsp. onto bottom and up side of each of 12 muffin 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 slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to gelatin with COOL WHIP; whisk until blended. Spoon into crusts. Refrigerate 3 hours or until firm.
SLICE remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on HIGH 30 sec. or just until melted; stir. Brush over berries. Refrigerate 20 min.