Strawberry Graham Dessert
Comment on this recipe
1 cup graham cracker crumbs (about 16 squares)
2 tablespoons butter, melted
1 package (3 ounces) strawberry gelatin
1 cup boiling water
1 package (16 ounces) frozen sweetened sliced strawberries, thawed
1 tablespoon lemon juice
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup whipping cream, whipped
Fresh strawberries and mint (optional)
In small bowl, combine cracker crumbs and butter; set aside 1 tablespoon for topping. Press remaining crumb mixture into bottom of a greased 8-inch square baking dish. Bake at 325 degrees for 10-14 mintues or until golden brown. Cool on wire rack.
In a bowl, dissolve gelatin in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.
In mixing bowl, beat cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture. Pour gelatin mixture over filling; refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight.
Garnish with fresh berries and mint, if desired.
Marion Elizabeth Erickson