Individual Strawberry Cups
1-1/4 cups Graham Crumbs
1/4 cup butter, softened
1 cup boiling water
1 pkg. (85 g) Strawberry Jelly Powder
2 cups ice cubes
24 fresh strawberries, divided
2 cups thawed Whipped Topping
1/3 cup Strawberry Jam
HEAT oven to 350°F.
MIX crumbs and butter; press 2 Tbsp. onto bottom and up side of each of 12 muffin cups sprayed with cooking spray. Bake 5 min.; cool.
MEANWHILE, add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Add ice cubes; stir 3 to 5 min. or until slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to jelly with whipped topping; mix well. Spoon into crusts. Refrigerate 3 hours or until firm.
SLICE remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam in microwaveable bowl on HIGH 30 sec. or just until melted; stir. Brush onto berries. Refrigerate 20 min.
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