Strawberry Graham Dessert



I doubled this recipe below to make a 9x13 size pan. The recipe is for a 8x8"



1 cup graham cracker crumbs (about 16 squares)

2 tablespoons butter, melted

1 package (3 ounces) strawberry gelatin

1 cup boiling water

2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed

1 tablespoon lemon juice

4 ounces cream cheese, softened

1/2 cup confectioners' sugar

1 teaspoon vanilla extract

Dash salt

1 cup heavy whipping cream, whipped

1.In a small bowl, combine cracker crumbs and butter; set aside 1 tablespoon for topping. Press the remaining crumb mixture into a greased 8-in. square baking dish. Bake at 325° for 10-14 minutes or until golden brown. Cool on a wire rack.

2.In a large bowl, dissolve gelatin in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.

3.In a small bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture.

4.Pour gelatin mixture over filling; refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight.

Yield: 9 servings. For the 8x8 recipe above.