Individual Strawberry Cups

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rate/review

prep time

25 min

total time

3 hr 45 min

makes

12 servings, 1 strawberry cup (116 g) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/4 cups Honey Maid Graham Crumbs

1/4 cup butter, softened

3/4 cup boiling water

1 pkg. (85 g) Jell-O Strawberry Jelly Powder

2 cups ice cubes

24 fresh strawberries, divided

2 cups thawed Cool Whip Whipped Topping

1/3 cup Kraft Pure Strawberry Jam

Make It

HEAT oven to 350°F.

MIX crumbs and butter; press 2 Tbsp. onto bottom and halfway up side of each of 12 muffin cups sprayed with cooking spray. Bake 5 min.; cool.

MEANWHILE, add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add ice cubes; stir 2 to 3 min. or until slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to jelly with Cool Whip; mix well.

FILL crusts with jelly mixture. Refrigerate 3 hours or until firm.

SLICE remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on HIGH 30 sec. or just until melted; stir. Brush onto berries. Refrigerate 20 min.

kraft kitchens tips

For more simply stunning dessert recipes, visit www.dessertcentre.ca.

How to Remove Strawberry Cups from Pan

Gently run small sharp knife around edge of each dessert to loosen from muffin cup. Use tip of knife to carefully lift under bottoms of desserts to remove from pan, being careful to not cut into sides of desserts.