6 tbsp sugar
10 tbsp butter, melted
8 oz cream cheese, softened
1 cup powdered sugar
24 oz cool whip, divided
1 pkg (3 oz) strawberry gelatin
½ cup boiling water
1 cup strawberry yogurt
Topping:
2 tbsp graham cracker crumbs
1½ tsp sugar
1½ tsp butter, melted
Layer 1:
Combine cracker crumbs, sugar and melted butter. Press into an ungreased 9x13" pan. Refrigerate for 15 min.
Layer 2:
Beat cream cheese and powdered sugar until smooth. Whisk in 1 cup cool whip. Spread over the prepared crust. Refrigerate for 15 min.
Layer 3:
In a large bowl, dissolve gelatin completely in boiling water. Whisk in yogurt, then 6 cups of cool whip until blended. Spread over cream cheese layer. Refrigerate for 1 hour.
Layer 4:
Spread remaining cool whip over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients and sprinkle over the top.
8 oz cream cheese, softened
1 cup powdered sugar
24 oz cool whip, divided
1 pkg (3 oz) strawberry gelatin
½ cup boiling water
1 cup strawberry yogurt
Topping:
2 tbsp graham cracker crumbs
1½ tsp sugar
1½ tsp butter, melted
Layer 1:
Combine cracker crumbs, sugar and melted butter. Press into an ungreased 9x13" pan. Refrigerate for 15 min.
Layer 2:
Beat cream cheese and powdered sugar until smooth. Whisk in 1 cup cool whip. Spread over the prepared crust. Refrigerate for 15 min.
Layer 3:
In a large bowl, dissolve gelatin completely in boiling water. Whisk in yogurt, then 6 cups of cool whip until blended. Spread over cream cheese layer. Refrigerate for 1 hour.
Layer 4:
Spread remaining cool whip over strawberry layer. Cover and refrigerate overnight. Just before serving, combine topping ingredients and sprinkle over the top.
