Individual Strawberry Cups

By carol gorman

Ingredients

• 1-1/4 cups Honey Maid Graham Crumbs
• 1/4 cup butter, softened
• 3/4 cup boiling water
• 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
• 2 cups ice cubes
• 24 fresh strawberries, divided
• 2 cups thawed Cool Whip Whipped Topping

Details

Servings 12
Preparation time 25mins
Cooking time 225mins
Adapted from kraftcanada.com

Preparation

Step 1

MIX graham crumbs and butter until blended; press 2 Tbsp. onto bottom of each of 12 (175-mL) drinking glasses.

ADD boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add ice cubes; stir 2 to 3 min. or until jelly is slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to jelly with Cool Whip; mix well. Spoon over crusts.

REFRIGERATE 3 hours or until firm.

SLICE remaining berries; spoon over desserts.