Strawberry Cream Cake

Ingredients

• 6 tablespoons butter melted
• 1.5 cups honey maid graham cracker crumbs 
• 2 cups ice cubes 
• 1 ounce baker's semi-sweet baking chocolate melted
• 1 pint strawberries divided
• 1 pkg jell-o brand strawberry flavor gelatin (8 serving size)
• 1.8 cups water boiling
• 8 ounce cool whip strawberry whipped topping thawed

Equipment

• bowl
• frying pan
• whisk
• springform pan

Directions

1. Mix crumbs and butter; press firmly onto bottom and halfway up side of lightly greased 9-inch springform pan. Refrigerate.
2. Reserve 6 strawberries for garnish; mash remaining strawberries. Stir boiling water into dry gelatin in large bowl at least 2 min. until completely dissolved.
3. Add ice cubes; stir until melted.
4. Add whipped topping and mashed strawberries; stir gently with wire whisk until well blended. Refrigerate 10 min. or until mixture is very thick and will mound. Spoon into prepared crust.
5. Refrigerate 3 hours or until firm.
6. Remove side of pan. Slice each of the reserved strawberries in half. Arrange strawberries, cut side down, around top of cake.
7. Drizzle strawberries with melted chocolate.