Strawberry cups

Individual Strawberry Cups

 

1-1/4 cups  graham cracker crumbs

¼ cup  butter, softened

1 cup  boiling water

1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin

2 cups ice cubes

24 fresh strawberries, divided

2 cups thawed COOL WHIP Whipped Topping

1/3 cup strawberry jam

make it

HEAT oven to 350°F.

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

MEANWHILE, add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Add ice; stir 3 to 5 min. or until slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to gelatin with COOL WHIP; whisk until blended. Spoon into crusts. 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 over berries. Refrigerate 20 min.

kraft kitchens tips

VARIATION

Prepare using JELL-O Strawberry Flavor Sugar Free Gelatin and COOL WHIP LITE Whipped Topping.

HOW TO REMOVE STRAWBERRY CUPS FROM PAN

Gently run small sharp knife around edges of desserts to loosen from pan. Then, use tip of knife to carefully lift desserts from pan, being careful to not cut into sides of desserts.