Dessert bliss, in a size just for you. No fighting over who has more creamy topping or lush strawberries, just delectable silence as everyone digs in.
What You Need
Original recipe yields 12 servings
1-1/4 cups graham cracker crumbs
1/4 cup butter, softened
1 cup boiling water
1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
2 cups ice cubes
24 fresh strawberries, divided
2 cups thawed COOL WHIP Whipped Topping
1/3 cup strawberry jam
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Let's Make It
Heat oven to 350°F.
Mix graham crumbs and butter; press 2 Tbsp. onto bottom and up side of each of 12 muffin cups sprayed with cooking spray. Bake 5 min.; cool.
Meanwhile, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to gelatin with COOL WHIP; whisk until blended. Spoon into crusts. Refrigerate 3 hours or until firm.
Slice remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on HIGH 30 sec. or just until melted; stir. Brush over berries. Refrigerate 20 min.
Use 1 pkg. (3 oz.) JELL-O SIMPLY GOOD Strawberry Flavor Gelatin.
Prepare using JELL-O Strawberry Flavor Sugar Free Gelatin and COOL WHIP LITE Whipped Topping.
How to Remove Strawberry Cups from Pan
Gently run small sharp knife around edges of desserts to loosen from pan. Then, use tip of knife to carefully lift desserts from pan, being careful to not cut into sides of desserts.
Calories From Fat
% Daily Value*
Total Fat 7g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 26g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* 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.