Strawberry Cream Cake

Name: Strawberry Cream Cake
Prep time: 3 h 30 min
Cook time: 3 h 30 min
Total time: 3 h 30 min
Yield: 12
Cuisine: Global
Ingredients: 6 Tbsps butter, melted; 355 milliliters HONEY MAID Graham Cracker Crumbs; 473 milliliters ice cubes; 28 grams BAKERS Semi-Sweet Baking Chocolate, melted; 1 pint strawberries, divided; 1 package (8 serving size) JELL-O Brand Strawberry Flavor Gelatin; 414 milliliters boiling water; 227 grams COOL WHIP Strawberry Whipped Topping, thawed

Strawberry Cream Cake requires approximately 3 hours and 30 minutes from start to finish. One serving contains 190 calories, 2g of protein, and 10g of fat. This recipe serves 12. It can be enjoyed any time, but it is especially good for Mother's Day. A mixture of water, honey maid graham cracker crumbs, ice cubes, and a handful of other ingredients are all it takes to make this recipe so yummy.

Instructions

Mix crumbs and butter; press firmly onto bottom and halfway up side of lightly greased 9-inch springform pan. Refrigerate.

Ingredients you will need

Butter

Equipment you will use

Springform Pan

Reserve 6 strawberries for garnish; mash remaining strawberries. Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved.

Ingredients you will need

Strawberries

Gelatin

Water

Equipment you will use

Bowl

Add ice cubes; stir until melted.

Ingredients you will need

Ice Cubes

Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended. Refrigerate 10 min. or until mixture is very thick and will mound. Spoon into prepared crust.

Ingredients you will need

Whipped Topping