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Strawberry Graham Dessert Recipe

Strawberry Graham Dessert Recipe photo by Taste of Home

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My mother passed the recipe for this luscious dessert on me...and my family has enjoyed it for years. These days, I often make this special treat for my granddaughter. It's a fun way to dress up Jell-O, and kids love it. -Audrey Huckell, Wabigoon, Ontario

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Strawberry Graham Dessert Recipe

Prep: 15 min. + chilling Bake: 10 min. + cooling

Yield: 9 Servings

15 10 25

Ingredients

1 cup graham cracker crumbs (about 16 squares)
2 tablespoons butter, melted
1 package (3 ounces) strawberry gelatin
1 cup boiling water
2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
1 tablespoon lemon juice
4 ounces cream cheese, softened
1/2 cup confectioners' sugar
1 teaspoon vanilla extract
Dash salt
1 cup heavy whipping cream, whipped
Fresh strawberries and mint, optional

Directions

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. Yield: 9 servings.

Nutritional Facts 1 serving (1 piece) equals 262 calories, 13 g fat (8 g saturated fat), 39 mg cholesterol, 164 mg sodium, 36 g carbohydrate, 1 g fiber, 3 g protein.

Originally published as Strawberry Graham Dessert in Taste of Home April/May 2002, p25

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Strawberry Graham Dessert

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Reviewed on May. 23, 2013 by Aberdeengirl

Made this for a party! Rave reviews! Delicious but a bit sloppy! It doesn't double well. But still tasted great!

Reviewed on Apr. 09, 2012 by kbackhaus

I made this for Easter and everyone loved it! I didn't have any leftovers to bring home with me! It was so good, a nice light dessert! I plan to make it again for my sister's baby shower!

Reviewed on Apr. 10, 2011 by MariaS.

I have been making this recipe and with other flavors also for years. I also chill the crust instead of baking it. I use yogurt in place of whipping cream and it comes out great it's a beautiful and yummy dessert. It's so easy to make, unfortunately doesn't stay around more than a day or so.

Reviewed on Jun. 21, 2010 by luvrotties

I have made this several times, most of the time doubling it to make a 9 X 13 pan for our family get-togethers. Easy to make. I did add a little sugar & increased 1/2 cup graham cracker crumbs. I chilled crust in fridge instead of baking crust. Very tasty. One of my guests said she could eat the whole pan by herself & wanted some to take home for "breakfast."