Strawberry Cream Cake

Name: Strawberry Cream Cake
Prep time: 15 min
Total time: 15 min
Yield: 12 serving(s)
Ingredients: 1 1/2 cups honey maid graham cracker crumbs; 6 tablespoons butter, melted; 1 pint strawberry, divided; 1 3/4 cups boiling water; 1 (8 ounce) package strawberry gelatin; 2 cups ice cubes; 1 (8 ounce) container cool whip strawberry whipped topping, thawed; 1 ounce BAKER'S Semi-Sweet Chocolate, melted

Submitted by dojemi

"I found this recipe on kraftfoods.com I haven't tried it as yet, but it looks wonderful."

Download

Ready In:: 15mins
Ingredients:: 8
Serves:: 12

ingredients

1 ¹⁄₂ cups honey maid graham cracker crumbs
6 tablespoons butter, melted
1 pint strawberry, divided
1 ³⁄₄ cups boiling water
1 (8 ounce) package strawberry gelatin
2 cups ice cubes
1 (8 ounce) container cool whip strawberry whipped topping, thawed
1 ounce BAKER'S Semi-Sweet Chocolate, melted

directions

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 dry gelatin in large bowl at least 2 minute 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 minute 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.
Drizzle strawberries with melted chocolate.