Individual Strawberry Cups

No bake dessert bliss, in a size just for you. No fighting over who has more creamy topping or lush strawberries, just delectable silence as everyone digs in.

Let's whip it up

Prep time:

0 min

Total time:

0 min

Servings:

Ingredient list

10 HONEY MAID Honey Grahams, finely crushed (about 1-1/4 cups crumbs)
¼ cup butter, melted
1 cup boiling water
1 pkg. (3 oz.) strawberry gelatin
2 cups ice cubes
24 fresh strawberries, divided
2 cups thawed frozen whipped topping
⅓ cup strawberry jam

Nutrition factsNutrition information

Recipe Tips

Heat oven to 350°F.

Combine graham crumbs and butter. Press 2 Tbsp. crumb mixture onto bottom and up side of each of 12 muffin pan 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 gelatin is slightly thickened. Remove and discard any unmelted ice. Crush 12 strawberries. Add to gelatin along with the whipped topping; whisk until blended. Spoon into crusts.

Refrigerate 3 hours or until firm.

Slice remaining strawberries. Remove strawberry cups from muffin pan; top with sliced strawberries.

Microwave jam in microwaveable bowl on HIGH 30 sec. or just until melted; stir. Brush over strawberries. Refrigerate 20 min.