Strawberry Cream Cake - graham cracker crumbs

Method

• Mix the crumbs and butter together.
• Press firmly into bottom and halfway up sides of a 6-inch springform pan that has been sprayed lightly with non-stick cooking spray.
• Place in freezer while preparing filling.
• Pulse the 1 cup strawberries in food processor until finely chopped, scraping sides 2 to 3 times.
• In a medium size bowl, add the strawberry gelatin and stir in boiling water.
• Continue to stir until gelatin is completely disolved, 2 minutes.
• Add the ice cubes; stir until melted.
• Fold in whipped topping and chopped strawberries; stir gently with wire whisk until well blended.
• Refrigerate gelatin mixture for 10 minutes or until mixture is thick and will mound.
• Spoon into prepared crust.
• Refrigerate the cake for a minimum of 3 hours.
• Remove sides of pan, slice reserved strawberries and arrange on top.
• When ready to serve, place chocolate chips in small microwave dish and microwave until melted.
• Slice the cake into 4 to 6 servings and drizzle with melted chocolate.
• Please note: If you have additional filling, it can be spooned into a 1/2 cup custard cup and sprinkled with additional graham cracker crumbs.