Strawberry Cream Cake
From tamar81 13 years ago
- 3 hours to make
- Serves 12
Found on Kraft Canada website.
Ingredients
- 1-1/2 cups honey Maid Graham Crumbs shopping list
- 6 Tbsp. butter, melted shopping list
- 2 cups fresh strawberries, divided shopping list
- 1-3/4 cups boiling water shopping list
- 2 pkg. (85 g each) Jell-O strawberry jelly Powder (substitute with no-sugar added Jell-O shopping list
- 2 cups ice cubes shopping list
- 2 cups thawed Cool Whip whipped topping (substitute with Cool Whip Light) shopping list
- 1 square Baker's Semi-Sweet chocolate shopping list
How to make it
- MIX: crumbs and butter; press onto bottom and halfway up side of 9-inch spring form pan sprayed with cooking spray. Refrigerate until ready to use.
- RESERVE: 6 berries for garnish; mash remaining berries. Add boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in Cool Whip and mashed berries with whisk until well blended. Refrigerate 10 min. or until mixture is thick enough to mound; spoon into crust.
- REFRIGERATE: 3 hours or until firm. Run knife around rim of pan to loosen cake. Remove rim. Cut reserved berries in half; arrange, cut-sides down, around top edge of cake. Melt chocolate as directed on package; drizzle over berries.
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