Individual Strawberry Cups

By Caryl

Ingredients

• 1-1/4 cups HONEY MAID 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

Details

Adapted from kraftrecipes.com

Preparation

Step 1

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.


Calories 170 Total fat 7 g Saturated fat 5 g Cholesterol 10 mg Sodium 135 mg Carbohydrate 26 g Dietary fiber 1 g Sugars 18 g Protein 2 g