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Strawberry Cream Dessert
Author: Cookie
Time:
N/A
Difficulty:
N/A
Serving Size:
Cuts into 9 or 12 pieces
Description:
Very strawberry! A pretty ending to a meal.
Ingredients:
Crust:
1/2 cup butter or hard margarine
2 cups graham cracker crumbs
1/4 cup brown sugar, packed

Filling:
15 oz. frozen strawberries in syrup, thawed, syrup reserved
Reserved strawberry syrup
3 oz. strawberry-flavored gelatin (jelly powder)
1/2 cup granulated sugar
2 tbsp. lemon juice, fresh or bottled
1 cup whipping cream (or 1 envelope topping)

Topping:
1 cup whipping cream (or 1 envelope topping)
2 tsp. granulated sugar
1/2 tsp. vanilla
1/2 cup reserved crumbs
Instructions:
Crust:
Melt butter in saucepan.
Stir in graham crumbs and sugar.
Reserve 1/2 cup for topping.
Press remaining crumbs in ungreased 9 x 9" pan.
Bake in 350F oven for 10 minutes.
Cool.

Filling:
Strain strawberries.
Reserve syrup.
Pour reserved syrup into saucepan over medium heat.
Stir gelatin into hot syrup to dissolve.
Stir in sugar and lemon juice.
Cool.
Add strawberries.
Stir.
Chill, stirring and scraping down sides often, until it starts to thicken.
Beat cream in small bowl until stiff.
Fold into strawberry mixture.
Pour over crust.
Chill.

Topping:
Beat cream, sugar and vanilla in small bowl until stiff.
Spread over all.
Sprinkle with reserved crumbs.
Chill.
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