Strawberry Squares

• 1-1/4 cups Honey Maid Graham Crumbs
• 1/4 cup butter, melted
• 1 pkg. (600 g) frozen strawberries (about 4 cups)
• 1 pkg. (85 g) Jell-O Strawberry Jelly Powder
• 1/2 cup sugar
• 1 tsp. lemon extract
• 3 cups thawed Cool Whip Whipped Topping, divided

1. Mix graham crumbs and butter.
2. Press 1 cup of the crumb mixture firmly onto bottom of 9-inch square pan.
3. Set remaining crumb mixture aside.
4. Combine strawberries, dry jelly powder, sugar and lemon extract in medium saucepan; bring to boil on medium-high heat.
5. Reduce heat to low; simmer 3 min.
6. or until jelly powder is dissolved, stirring occasionally.
7. Remove from heat.
8. Cool 20 min.
9. to room temperature.
10. Gently stir in 1-1/2 cups of the whipping topping; pour over crust.
11. Refrigerate 3 hours or until firm.
12. Cover with remaining whipped topping; sprinkle with remaining crumb mixture.
13. Cut into 24 pieces to serve.
14. Store leftover dessert in refrigerator.

honey, butter, frozen strawberries, sugar, lemon extract, topping

Taken from www.kraftrecipes.com/recipes/strawberry-squares-92260.aspx (may not work)