Strawberry Cream Cake

• 1 12 cups honey maid graham cracker crumbs
• 6 tablespoons butter, melted
• 1 pint strawberry, divided
• 1 34 cups boiling water
• 1 (8 ounce) package strawberry gelatin
• 2 cups ice cubes
• 1 (8 ounce) containercool whip strawberry whipped topping, thawed
• 1 ounce BAKER'S Semi-Sweet Chocolate, melted

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.

honey, butter, strawberry, boiling water, strawberry gelatin, containercool whip strawberry whipped topping, chocolate

Taken from www.food.com/recipe/strawberry-cream-cake-124133 (may not work)