- 30 ?golden? vanilla sandwich cookies
- 1/2 cup butter, melted
- 1 (6-ounce) package strawberry-flavored gelatin
- 1-3/4 cups boiling water
- 1 (6-ounce) can pineapple-orange juice
- 1/2 cup cold water
- 2 cups mashed or pureed strawberries (about 3 cups whole berries)
- 1 (8-ounce) container frozen whipped topping, thawed
Crush sandwich cookies by placing in heavy-duty plastic bag and pounding with rolling pin. Place in 13 x 9 inch glass baking dish. Pour melted butter over, mix well with fork, and press buttered crumbs into bottom of pan. Set aside. In large bowl, combine gelatin with boiling water. Stir until gelatin mixture completely dissolves. Add pineapple-orange juice and cold water and stir well. Then add strawberry puree. Refrigerate until mixture becomes a bit thicker. Using wire whisk, stir in thawed whipped topping until smooth. Chill in refrigerator for 10-20 minutes longer or until mixture thickens a bit more but is not set. Then, pour over crumb crust in baking dish. Cover and chill for at least 4 hours or until set. You can also freeze this dessert.
This cool and elegant dessert will serve 12-16. You could substitute chocolate sandwich cookies for the crust if you?d rather.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!