Double-Strawberry Dessert

• Graham Crusts
• 5-1/3 cups graham cracker crumbs
• 1-1/3 cups butter, melted
• 1-1/3 cups sugar
• Strawberry Filling
• 1-1/2 qt. hot water (140 degrees F to 160 degrees F)
• 2/3 cup JELL-O Strawberry Flavor Sugar Free Gelatin
• 1 qt. ice cubes
• 3 qt. fresh strawberries, sliced Safeway 1 lb For $3.99 thru 02/09
• 2 cups sugar-free whipped topping
• 32 each small whole strawberries Safeway 1 lb For $3.99 thru 02/09

1. Graham Crusts: Line 4 (9-inch) springform pans (or line 1 springform pan for trial recipe) with plastic wrap, pressing out as many creases as possible.
2. Mix ingredients until well blended.
3. Reserve 2 cups of the crumb mixture (or 1/2 cup of the crumb mixture for trial recipe).
4. Press remaining crumb mixture onto bottoms of prepared pans.
5. Strawberry Filling: Add hot water to gelatin mix; stir 2 min.
6. until gelatin is completely dissolved.
7. Add ice; stir until completely melted.
8. Refrigerate 1 hour or until slightly thickened.
9. Stir in sliced berries.
10. Pour over crusts.
11. Sprinkle 1/2 cup of the reserved crumb mixture around edge of each dessert.
12. Refrigerate 4 hours or until firm.
13. Remove rims of pans just before serving.
14. Remove plastic wrap from sides of desserts.
15. Cut each dessert into 8 wedges.
16. Garnish each serving with 1 Tbsp.
17. of the whipped topping and a whole berry.

graham cracker crumbs, butter, sugar, strawberry filling, hot water, jello, fresh strawberries, sugar, whole strawberries

Taken from www.kraftrecipes.com/recipes/double-strawberry-dessert-113832.aspx (may not work)