Prep: 20 min. + chilling
Yield: 12-15 Servings 20
Yield: 12-15 Servings 20
Ingredients:
- 2 1/4 cups graham cracker crumbs (about 36 squares)
- 6 T. sugar
- 10 T. butter, melted
- 1 pkg. (8 ozs.) Cream Cheese, softened
- 1 C. confectioner's sugar
- 2 cartons (one 16 ounce and one 8 ounce) frozen whipped topping, thawed, divided
- 1 pkg. (3 ounces) strawberry gelatin
- 1/2 C. boiling water
- 1 C. (8 ounces) strawberry yogurt
Topping:
2 tablespoons graham cracker crumbs
1-1/2 teaspoons sugar
1-1/2 teaspoons butter, melted
1-1/2 teaspoons sugar
1-1/2 teaspoons butter, melted
- In a large bowl, combine the cracker crumbs, sugar and butter. Press into an ungreased 13-in. x 9-in. dish. Refrigerate for 15 minutes.
- Meanwhile, in a small bowl, beat cream cheese and confectioners' sugar until smooth. Stir in 1 cup whipped topping. Spread over the prepared crust.
- In a large bowl, dissolve gelatin in boiling water. Stir in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate for 1 hour.
- Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients; sprinkle over whipped topping. Yield: 12-15 servings.
