Strawberry and Cream Cups
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Serves 8 glass serving cups
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Strawberries:
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*2 pints Strawberries, washed, dried and quartered
Reserve some cut strawberries for garnish, at least 24 pieces.
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Crust:
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*1-2 packages Graham Crackers, crushed
*1-2 teaspoons Granulated Sugar
*3-6 tablespoons Butter, melted
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Note: I like a lot of crust so I use the larger amount of the ingredients.
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Mix together the crust ingredients in bowl. Then divide evenly the crust between 8 glass cups, leaving a small amount for crust for sprinkling on top.
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Filling and Topping:
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*2 cups Heavy Cream
*6 tablespoons Powdered Sugar
*2 teaspoons Clear Vanilla Extract
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In a chilled glass or stainless steel mixing bowl. (Chill bowl 10-15 minutes in the fridge.) Whip the heavy cream on low-speed, using a stand mixer with whisk attachment or hand-mixer, slowly adding the powdered sugar and vanilla until cream mixture makes medium soft peaks. Being careful not to over whip. Reserve 1 cup of whipped cream for topping.
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Strawberry Jell-O mixture:
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*1 3 ounce package Strawberry Jell-O
*2/3 cup Water
*1/3 cup crushed Ice-cubes
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Bring to a boil the water in a sauce pan on medium heat. Then turn off the heat and the Jell-O, stirring until sugar crystals are dissolved. Add ice to cool down quickly. Reserve 1/3 cup for drizzled topping.
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When Jell-O has cooled add 2/3 of the Jell-O, by drizzling slowly into the whipped cream and fold in the cut strawberries.
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Fill the glass cups evenly with the strawberry Jell-O mixture and then top with whipped cream, drizzling on the reserved Jell-O. Sprinkle on top reserved graham crackers and strawberries.
Enjoy!
Lindy
