Double-Strawberry Dessert

Directions

1. 1
   Graham Crusts: Line 4 (9-inch) springform pans (or line 1 springform pan for trial recipe) with plastic wrap, pressing out as many creases as possible.
2. 2
   Mix ingredients until well blended.
3. 3
   Reserve 2 cups of the crumb mixture (or 1/2 cup of the crumb mixture for trial recipe).
4. 4
   Press remaining crumb mixture onto bottoms of prepared pans.
5. 5
   Strawberry Filling: Add hot water to gelatin mix; stir 2 min.
6. 6
   until gelatin is completely dissolved.
7. 7
   Add ice; stir until completely melted.
8. 8
   Refrigerate 1 hour or until slightly thickened.
9. 9
   Stir in sliced berries.
10. 10
    Pour over crusts.
11. 11
    Sprinkle 1/2 cup of the reserved crumb mixture around edge of each dessert.
12. 12
    Refrigerate 4 hours or until firm.
13. 13
    Remove rims of pans just before serving.
14. 14
    Remove plastic wrap from sides of desserts.
15. 15
    Cut each dessert into 8 wedges.
16. 16
    Garnish each serving with 1 Tbsp.
17. 17
    of the whipped topping and a whole berry.