Ingredients
1 cup graham cracker crumbs (about 16 squares)2 tablespoons butter, melted1 package (3 ounces) strawberry gelatin1 cup boiling water2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed1 tablespoon lemon juice4 ounces cream cheese, softened1/2 cup confectioners’ sugar1 teaspoon vanilla extractDash salt1 cup heavy whipping cream, whippedFresh strawberries and mint, optional
Preparation
In a small bowl, combine cracker crumbs and butter; set aside 1 tablespoon for topping. Press the remaining crumb mixture into a greased 8-in. square baking dish. Bake at 325° for 10-14 minutes or until golden brown. Cool on a wire rack.
In a large bowl, dissolve gelatin in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1-1/2 hours.
In a small bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture.
Pour gelatin mixture over filling; refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight. Garnish with fresh berries and mint if desired.
