Strawberry Cream Cake

By anonsouthernbell

Ingredients

• 1 1/2 c graham cracker crumbs
• 6 tbsp melted butter
• 1 pt (2c) strawberries, divided
• 1 3/4 c boiling water
• 1 pkg (8 serving size) strawberry flavor gelatin
• 2 c ice cubes
• 1 tub (8oz) cool whip strawberry whipped topping
• 1 sq baker's semi-sweet baking chocolate, melted

Preparation

Step 1

Mix crumbs and butter; press firmly onto bottom and halfway up side of lightly greased 9-in springform pan. Refrigerate.

Reserve 6 strawberries for garnish; mash remaining strawberries. Stir boiling water into gelatin in large bowl at least 2 min until completely dissolved. Add ice cubes; stir until melted. Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended. Refrigerate 10 min or until mixture is very thick and will mound. Spoon into prepared crust.

Refrigerate 3 hours or until firm. Remove side of pan. Slice each of the reserved strawberries in half. Arrange strawberries, cut side down, around top of cake. Drizzle strawberries with melted chocolate.