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.