2-1/4 cups graham cracker crumbs (about 36 squares)
6 Tbls sugar
10 Tbls butter-melted
1 pkg (8oz) cream cheese-softened
1 cup powdered sugar
2 cartons (one 16 oz, one 8 oz) cool whip divided-thawed
1 pkg (3oz) strawberry jello
1/2 cup boiling water
1 cup strawberry yogurt
Topping:
2 Tbls graham cracker crumbs
1-1/2 tsp sugar
1-1/2 tsp butter-melted
In a bowl, combime the cracker crumbs, sugar and butter. Press into an ungreased 13 X 9 inch dish. Refridgerate for 15 min. Meanwhile, in a mixing bowl beat cream cheese and powdered sugar until smooth. Whisk in 1 cup of cool whip, spread over prepared crust. In a large bowl, dissolve the jello in boiling water. Whisk in yogurt and 6 cups of cool whip until blended. Pour over cream cheese layer. Refridgerate for 1 hour. Spread remaining cool whip over strawberry layer. Cover and refridgerate overnight. Just before serving, combine topping ingredients and sprinkle over the top
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1 comment:
Oh my goodness, we love this!!
Going in the family cookbook for sure.
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