Strawberry Cream Cake

Total Time: 15 mins Preparation Time: 15 mins

Ingredients

• Servings: 12
• 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

Recipe

• 1 mix crumbs and butter; press firmly onto bottom and halfway up side of lightly greased 9-inch springform pan.
• 2 refrigerate.
• 3 reserve 6 strawberries for garnish; mash remaining strawberries.
• 4 stir boiling water into dry gelatin in large bowl at least 2 minute until completely dissolved.
• 5 add ice cubes; stir until melted.
• 6 add whipped topping and mashed strawberries; stir gently with wire whisk until well blended.
• 7 refrigerate 10 minute or until mixture is very thick and will mound.
• 8 spoon into prepared crust.
• 9 refrigerate 3 hours or until firm.
• 10 remove side of pan.
• 11 slice each of the reserved strawberries in half.
• 12 arrange strawberries, cut side down, around top of cake.
• 13 drizzle strawberries with melted chocolate.