Strawberry Squares

1. 1

   Mix graham crumbs and butter.

2. 2

   Press 1 cup of the crumb mixture firmly onto bottom of 9-inch square pan.

3. 3

   Set remaining crumb mixture aside.

4. 4

   Combine strawberries, dry jelly powder, sugar and lemon extract in medium saucepan; bring to boil on medium-high heat.

5. 5

   Reduce heat to low; simmer 3 min.

6. 6

   or until jelly powder is dissolved, stirring occasionally.

7. 7

   Remove from heat.

8. 8

   Cool 20 min.

9. 9

   to room temperature.

10. 10

    Gently stir in 1-1/2 cups of the whipping topping; pour over crust.

11. 11

    Refrigerate 3 hours or until firm.

12. 12

    Cover with remaining whipped topping; sprinkle with remaining crumb mixture.

13. 13

    Cut into 24 pieces to serve.

14. 14

    Store leftover dessert in refrigerator.

No nutritional information available.

No additional tips available.