Comida Kraft
Recipe Box

No-Bake Strawberry Cream Cake

Strawberry Cream "Cake" is rated 4.2727272727272725 out of 5 by 66.
Prep Time
15
min.
Total Time
3
hr.
30
min.
Servings

12 servings

Make our No-Bake Strawberry Cream Cake for the next cookout or dinner party. This easy-to-make strawberry cream cake will be the diva of the dessert table!

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What You Need

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Make It

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  • Mix crumbs and butter; press onto bottom and halfway up side of 9-inch springform pan sprayed with cooking spray. Refrigerate until ready to use.
  • Reserve 6 berries for garnish; mash remaining berries. Add boiling water to gelatin mix in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Add COOL WHIP and mashed berries; stir with whisk until well blended. Refrigerate 10 min. or until mixture is very thick and will mound. Spoon into crust.
  • Refrigerate 3 hours or until firm. Remove side of pan. Cut reserved berries in half. Arrange berries, cut-sides down, around edge of dessert. Melt chocolate square as directed on package; drizzle over berries.

Healthy Living

Save 60 calories per serving by preparing with JELL-O Strawberry Flavor Sugar Free Gelatin and COOL WHIP LITE Whipped Topping.

How to Mash Strawberries

Crush strawberries with a potato masher. Or, process in food processor container until finely chopped, using pulsing action.

How to Make in 13x9-inch Pan

Line 13x9-inch pan with foil, with ends of foil extending over sides. Prepare recipe as directed. To serve, carefully lift dessert from pan, using foil handles; cut into squares. Or, serve dessert right from pan.

Servings

  • 12 servings

Nutritional Information

Serving Size 12 servings
AMOUNT PER SERVING
Calories 230
Total fat 11g
Saturated fat 8g
Cholesterol 15mg
Sodium 190mg
Carbohydrate 31g
Dietary fiber 1g
Sugars 22g
Protein 2g
% Daily Value
Vitamin A 4 %DV
Vitamin C 25 %DV
Calcium 0 %DV
Iron 4 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 4 out of 5 by from I think I will make this one. I think I will make this one. I am interested in trying it in a new way. I may have some suggestions to help. I make a recipe like this without the crust. When making the Jell-O follow the directions on the box except use 1/2 the amount of water and the other have use ice cubes. (example if it calls for 2 cups water use 1 cup water and 1 cup ice cubes) Bring the water to a boil,remove from heat,and dissolve Jell-O pack.Add in ice. Stir until dissolved. Take out any small pieces that didn't dissolve completely. Put in a bowl and in fridge if Jell-O is still not thickened until it is. Then BLEND in whipped topping and FOLD in fruit. You don't want to stir and lose your volume. I also serve my treat in a bowl. I hope this helps.
Date published: 2005-09-01
Rated 5 out of 5 by from I made this recipe this past weekend, and I got rave reviews from my family! I made this recipe this past weekend, and I got rave reviews from my family! This was the first time I have ever made a "Jell-o Mold"-type dish; I was afraid of admitting to others what I had made, for fear that it was too passe. However, all who tasted it were quite pleased. My shining moment was when I unhooked the springform pan and the cake stood; I found that I am in love with my springform pan. What a wonderful summertime recipe!
Date published: 2005-06-20
Rated 4 out of 5 by from My mom made this and it brought it over for a cook-out we had. My mom made this and it brought it over for a cook-out we had. Very light, refreshing dessert! She said she used regular flavored Cool Whip (Lite) and sugar-free Jello. She thought that there wasn't enough graham cracked crumbs to make a nice, thick and even crust for the bottom of the whole dessert, so she thinks adding a little more graham cracker crumbs would help. Very tasty & I asked for the recipe so I can make it too!
Date published: 2005-09-10
Rated 4 out of 5 by from INSTEAD OF STRAWBERRY JELLO I USED sugar free STRAWBERRY-BANANA. INSTEAD OF STRAWBERRY JELLO I USED sugar free STRAWBERRY-BANANA. I used fat free cool whip and a premade graham craker crust - just pressed it in the bottom of the pan. Then we left off the chocolate. We took it to a pool party and everyone loved it - all ages. My 8 year old enjoyed mashing the strawberries with a potato masher. It was not quick to make, I would say prep time is closer to 25 min.
Date published: 2005-06-15
Rated 4 out of 5 by from i won first place at a dessert competition for this cake! i won first place at a dessert competition for this cake! everyone loved it! so this cake worked great for me! although next time i will use more crumbs for the crust, cuz the given amt of crumbs only gave a small crust (not like the pic), at it looked more like a torte than a cake. also i think next time i will limit the water or ice cubes cuz it realy is a lot of cream!
Date published: 2006-05-22
Rated 4 out of 5 by from I made this for a family event & they loved it. I made this for a family event & they loved it. I modified it somewhat to make it easier - I used a purchased graham crust, wild strawberry jello (this made it tastier), regular cool whip and only 2 ice cubes! I misread the 2 cups of ice cubes - but this turned out really awesome! I have made this recipe with my modifications several times with wonderful results!
Date published: 2005-07-16
Rated 4 out of 5 by from My sister & I made this recipe... My sister & I made this recipe... fairly easy to make. We used regular Cool Whip. The taste was pretty delicious... I might cut down on the water next time... the dessert was rather jiggly- didn't make very attractive slices. More graham crumbs would be tasty, maybe even some cream cheese in the filling... Wonderfully light on a hot summer day!! ***********
Date published: 2006-05-04
Rated 1 out of 5 by from This cake didn't look anything like the picture. This cake didn't look anything like the picture. I have made plenty of cakes in my lifetime, but this one might have been the most dissapointing. It didn't set up and have the texture the one in the picture has. It tasted OK, but really shouldn't be called a cake. Most of it got thrown in the garbage because nobody wanted to eat it (including myself!)
Date published: 2005-08-31
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