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Strawberry Cream Cake

average rating

rate/review

prep time

20 min

total time

3 hr 35 min

makes

12 servings, 1 piece (138 g) each

photo by:

kraft

recipe by: kraft

What You Need

1-1/2 cups Honey Maid Graham Crumbs

6 Tbsp. butter, melted

2 cups fresh strawberries, divided

1-3/4 cups boiling water

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

2 cups ice cubes

2 cups thawed Cool Whip Whipped Topping

1 square Baker's Semi-Sweet Chocolate

Make It

MIX crumbs and butter; press onto bottom and halfway up side of 9-inch springform pan sprayed with cooking spray. Refrigerate until ready to use.

RESERVE 6 berries for garnish; mash remaining berries. Add boiling water to jelly powders in large bowl; stir 2 min. until completely dissolved. Add ice; stir until melted. Stir in Cool Whip and mashed berries with whisk until well blended. Refrigerate 10 min. or until mixture is thick enough to mound; spoon into crust.

REFRIGERATE 3 hours or until firm. Run knife around rim of pan to loosen cake. Remove rim. Cut reserved berries in half; arrange, cut-sides down, around top edge of cake. Melt chocolate as directed on package; drizzle over berries.