Recipe from Kraft!
- 1-1/2 cups Graham Crumbs
- 6 Tbsp. butter, melted
- 1 pt. (2 cups) strawberries, divided
- 1-3/4 cups boiling water
- 2 pkg. (85 g each) Strawberry Jelly Powder
- 2 cups ice cubes
- 2 cups thawed COOL WHIP Whipped Topping
MIX crumbs and butter; press firmly onto bottom and halfway up side of lightly greased 9-inch springform pan. Refrigerate.
RESERVE 6 strawberries for garnish; mash remaining strawberries.
Stir boiling water into jelly powder 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.
How to Mash Strawberries
To crush strawberries, use a potato masher or process in food processor using pulsing action until finely chopped.