Individual Strawberry Cups

• 1 14 cups graham cracker crumbs
• 14 cup butter, softened
• 1 cup boiling water
• 1 (85 g) packagejell-o strawberry jelly powder
• 2 cups ice cubes
• 24 strawberries, divided
• 2 cups Cool Whip, thawed
• 13 cup kraft pure strawberry jam

1. Heat oven to 350F.
2. Mix crumbs and butter; press 2 tablespoons onto bottom and up sides of each of 12 muffin cups sprayed with cooking spray.
3. Bake for 5 minutes; cool.
4. Meanwhile, add boiling water to jelly powder in medium bowl; stir 2 minutes until completely dissolved.
5. Add ice cubes; stir 3-5 minutes or until slighty thickened.
6. Remove any unmelted ice.
7. Crush 12 berries.
8. Add to jelly with Cool Whip; mix well.
9. Spoon into crusts.
10. Refrigerate 3 hours or until firm.
11. Slice remaining berries.
12. Remove strawberry cups from muffin pan; top with berries.
13. Microwave jam in microwaveable bowl on high for 30 seconds or just until melted.
14. Stir.
15. Brush onto berries.
16. Refrigerate 20 minutes.
17. HOW TO REMOVE STRAWBERRY CUPS FROM PAN: Gently run small sharp knife around edge of each dessert to loosen dessert from muffin pan.
18. Use tip of knife to carefully lift under bottoms of desserts to remove from pan, being careful no to cut sides of desserts.

graham cracker crumbs, butter, boiling water, packagejello, strawberries, strawberry

Taken from www.food.com/recipe/individual-strawberry-cups-425006 (may not work)