Strawberry Graham Dessert

1 Cup graham cracker crumbs (about 16 squares)

2 Tablespoons butter or margarine, melted

1 package (3-oz.) strawberry gelatin

1 Cup boiling water

1 package (16-oz.) frozen sweetened sliced strawberries, thawed

1 Tablespoon lemon juice

4-oz. cream cheese, softened

½ Cup powdered sugar

1 teaspoon vanilla extract

Dash salt

1 Cup whipping cream

Fresh strawberries

① In a small bowl, combine cracker crumbs and butter; set aside 1 tablespoon for topping.

② Press the remaining crumb mixture onto the bottom of a greased 8" square baking dish.

③ Bake at 325° for 10-14 minutes or until golden brown. Cool on a wire rack.

④ In a bowl, dissolve gelatin in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1 - 1½ hours.

⑤ In a small mixing bowl, beat the cream cheese, sugar, vanilla and salt until smooth.

⑥ Fold in whipped cream.

⑦ Spread half over cooled crust.

⑧ Cover and refrigerate remaining cream mixture.

⑨ Pour gelatin mixture over filling; refrigerate until firm.

⑩ Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight.

⑪ Garnish with fresh berries and mint if desired.

Yield: 9 servings