Strawberry Cream Cake

Total Time: 3 hrs 15 mins Preparation Time: 15 mins Cook Time: 3 hrs

Ingredients

• Servings: 4
• 3/4 cup graham cracker crumbs
• 3 tablespoons butter, melted
• 1 cup strawberry
• 3 -4 whole strawberries
• 1 (1/3 ounce) package sugar-free strawberry gelatin
• 3/4 cup water, boiling
• 1 cup ice cube
• 1 1/4 cups frozen whipped topping, thawed
• 1/4 cup chocolate chips

Recipe

• 1 mix the crumbs and butter together.
• 2 press firmly into bottom and halfway up sides of a 6-inch springform pan that has been sprayed lightly with non-stick cooking spray.
• 3 place in freezer while preparing filling.
• 4 pulse the 1 cup strawberries in food processor until finely chopped, scraping sides 2 to 3 times.
• 5 in a medium size bowl, add the strawberry gelatin and stir in boiling water.
• 6 continue to stir until gelatin is completely disolved, 2 minutes.
• 7 add the ice cubes; stir until melted.
• 8 fold in whipped topping and chopped strawberries; stir gently with wire whisk until well blended.
• 9 refrigerate gelatin mixture for 10 minutes or until mixture is thick and will mound.
• 10 spoon into prepared crust.
• 11 refrigerate the cake for a minimum of 3 hours.
• 12 remove sides of pan, slice reserved strawberries and arrange on top.
• 13 when ready to serve, place chocolate chips in small microwave dish and microwave until melted.
• 14 slice the cake into 4 to 6 servings and drizzle with melted chocolate.
• 15 please note: if you have additional filling, it can be spooned into a 1/2 cup custard cup and sprinkled with additional graham cracker crumbs.