| Servings: 6 |
Ingredients
Prep
- 4 C diced or sliced strawberries
- 12 mini graham cracker crusts
On Cooking Day
- 1 C water
- 3/4 C sugar
- 2 T cornstarch
- 3 oz jello strawberry
- 4 oz cool whip
Instructions
To Assemble
- In Medium size bowl whisk together first water, sugar and cornstarch Top with lid.
- Dice strawberries and store in fridge.
- Crush graham crackers and place evenly in muffin tins, cover with foil/lid.
- Refrigerate until cool Top with Cool Whip and strawberries, if desired.
To Cook
- Pour water, sugar and cornstarch into sauce pan and bring to a boil over medium high heat. Reduce heat and simmer 1-2 minutes.
- Stir in the Jello until dissolved. Let the mixture cool 5-10 minutes.
- Spoon the strawberries into muffin tins over graham cracker crust. Pour the Jello mixture slowly over the tops of the pies. Let the Jello fill in.
- If desired top with cool whip.
Ingredients
Prep
On Cooking Day
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Instructions
To Assemble
To Cook
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