The recipe is from the out-of-print Keepsake Quilting™ Cookbook published as a charitable fund-raiser in 2001.
|2-1/2 cups graham cracker crumbs
1/2 cup sugar
2/3 cup margarine, melted
2 (3-ounce) packages strawberry gelatin
2 cups boiling water
2 (10-ounce) packages frozen strawberries
|12 ounces cream cheese, softened
9 ounces whipped topping
2 cups confectioners’ sugar
1/2 cup chopped nuts
Combine the graham cracker crumbs, sugar and melted margarine in a bowl and mix well. Press the mixture evenly over the bottom of a 9″ x 13″ dish. Dissolve the gelatin in the boiling water in a large bowl. Add the frozen strawberries and stir until the strawberries thaw. Chill until partially set.
Combine the cream cheese, 9 ounces whipped topping and confectioners’ sugar in a mixing bowl and mix until well blended. Stir in the nuts. Spread the mixture over the crumb layer. Spoon the partially congealed strawberry mixture over the cream cheese layer. Chill until set. Top with additional whipped topping if desired. Cut into squares.
Yield: 12 -15 servings