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Creamy Strawberry Dessert

Rhonda Butterbaugh shares the recipe for a fruity gelatin dessert that's a summertime staple at her home in Weatherford, Oklahoma. "I usually prepare it the day before I need it," she writes. "It disappears really fast."
  • Total Time
    Prep: 25 min. + chilling
  • Makes
    15 servings


  • 1-1/2 cups crushed vanilla wafers (about 45 wafers)
  • 1/2 cup sugar
  • 1/2 cup packed brown sugar
  • 1/2 cup butter, melted
  • 2 packages (3 ounces each) strawberry gelatin
  • 1 cup boiling water
  • 2 packages (10 ounces each) frozen sweetened sliced strawberries, thawed
  • 1 can (14 ounces) sweetened condensed milk
  • 1 carton (12 ounces) frozen whipped topping, thawed


  • In a large bowl, combine the wafer crumbs, sugars and butter; press into an ungreased 13-in. x 9-in. dish. Cover and refrigerate for 30 minutes.
  • Sprinkle gelatin over boiling water. Remove from the heat; stir until gelatin is completely dissolved, about 5 minutes. Transfer to a large bowl; stir in strawberries and milk. Refrigerate for 30 minutes or until partially set.
  • Fold whipped topping into strawberry mixture. Spread over prepared crust. Refrigerate for 2 hours or until set. Cut into squares.

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Average Rating:
  • momio
    Jun 26, 2019

    I made this last night and we all loved it. I asked if anyone thought it was too sweet and no one did, including me! I read all the reviews before I made it. I don't understand why it would set up for some people and not others. It set up perfectly for me. You have two packages of jello and only 1 cup of water. Mine set up immediately. It sliced just like the picture and it was refrigerated about two and a half hours before we ate it. I took note of other comments and added two cups of frozen strawberries I had in the freezer just to use them up. I can't even imagine how the crust could be too hard to cut? There's nothing to make it hard. I only put half the sugar in the vanilla wafers because I think a cup sounds like too much. I use a scant 1/4 of a cup when I make a graham cracker crust because I don't think it needs much either. I thought this was delicious and I will make it again and again.

  • cherizero
    Mar 3, 2016

    I followed the recipe exactly. It never did set up. It was a runny mess. I used unsweetened strawberries and it was way too sweet. I will not be making this again.

  • Sar.
    Oct 4, 2012

    I followed the recipe exact and it was a soupy mess. Also the crust under was so hard it could not be cut easily. The picture showed a pretty slice. Don't know what went wrong as I even made it the day before.

  • eliseray
    Feb 8, 2012

    This was WAY too sweet for my tastes, in spite of the fact that instead of the 20 oz. of frozen sweetened strawberries, I used 16 oz. of fresh strawberries, cut up. In fact, I think another pound of fresh strawberries would help cut the sweetness and there was certainly enough "matrix" to hold a lot more strawberries. Really, it was so sweet it reminded me of eating jelly beans! And I like jelly beans, but for a whole dessert???

  • angeleyes41062
    Sep 21, 2010

    Everyone loves this recipe! It is a great summertime dessert, but I get asked for it all year long from my family. When I take it to family dinners there never seems to be enough. I did make one change, my husband doesn't like vanilla wafers so I use graham cracker crumbs instead. Still works out great, you should give it a try once.

  • Mary_1959
    Aug 21, 2010

    Easy and delicious. Always a huge hit at potlucks.

  • flopm
    Jun 9, 2010

    absolutely wonderful!!!!

  • Catering
    May 29, 2009

    I have prepared this dessert for the past several years and it is absolutely delicious. There's never any left when I take it to a potluck. A friend asks me to make it for her birthday each year. Easy to prepare and a real eye-catcher! You can't go wrong with this one.