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12 servings, 1 strawberry cup (116 g) each
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Press crumb mixture onto bottoms and up sides of 12 muffin pan cups instead of the drinking glasses. Bake in 350ºF oven 5 min.; cool. Prepare jelly mixture as directed; spoon into crusts. Refrigerate 3 hours or until firm. Continue as directed.
Garnish with fresh mint just before serving.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
We made this recipe yesterday for Easter dinner.We doubled the recipe as there will be 20 people. Used a different cup for each individual dessert as we didn't have enough of any cup. They look so pretty!! So simple to make and it looks exactly like the pic! Maybe even a little better! Will definitely make this again.
it tastes very sweet and it looks so pretty. I went to the dollar store and bought small plastic wine glasses to put the dessert in..it came out looking just like the picture.. I am serving it tonight after the BBQ,,
I have made this recipe many times using store-bought graham crusts but I love the idea of individual desserts. I use sugar-free Jello and low-fat Cool Whip for fewer calories.