Graham Napoleons

• 57 - 60 HoneyMaid Graham Wafers
• 4 cups milk
• 2 pkg. (102g each) Jell-O Vanilla Instant Pudding
• 2 pkg. (250g each) Philadelphia Brick Cream Cheese, softened
• 1/2 cup whipping cream, whipped
• 1 cup fresh or frozen strawberries, coarsley chopped
• 1 env. unflavoured gelatine
• 1/4 cup cold water
• GLAZE: (optional)
• 1 cup icing sugar
• 2 Tbsp. milk
• 2 Tbsp. Kraft Pure Strawberry Jam, melted

1. LINE the bottom of a 13" x 9" (33 x 23cm) pan with graham wafers to completely cover the base of the pan.
2. BEAT milk with pudding for 2 minutes.
3. In another large bowl, beat cream cheese until fluffy, fold in pudding and whipped cream.
4. Set aside 3 1/2 cups (875mL) of this vanilla cream mixture.
5. Sprinkle gelatin into water for 5 minutes.
6. Dissolve over low heat, stirring constantly.
7. Mix gelatin into strawberries and then fold into remaining pudding mixture.
8. POUR the strawberry mixture evenly into prepared pan.
9. Top with another layer of wafers and then pour the reserved vanilla cream mixture over this.
10. Top with remaining wafers and refrigerate until set.
11. TOP with glaze, if desired.
12. GLAZE: Combine icing sugar and milk.
13. Spread over top layer of wafers.
14. Pipe or drizzle straight lines of strawberry jam across white icing.
15. (Do not allow icing to set.)
16. Draw the tip of a knife or a toothpick through the lines to achieve a pleasing pattern.

wafers, milk, cream cheese, whipping cream, frozen strawberries, unflavoured gelatine, cold water, icing sugar, milk, strawberry

Taken from www.kraftrecipes.com/recipes/graham-napoleons-83543.aspx (may not work)