Strawberry Cream Tarts

This recipe landed in my inbox via one of my favorite email subscriptions from Kraft Canada. I found the recipe made far too much filling for the tarts alone so we used the extras to make some pretty tempting and delicious berry parfaits. I'm thinking using some Oreo baking crumbs in place of the graham crumbs would make a pretty fabulous variation.

Strawberry Cream Tarts (modified from "individual strawberry cups" via Kraft Canada

Ingredients

1 1/2 cups graham crumbs

1/4 cup butter, softened

1 cup boiling water

1 pkg. strawberry Jell-O

2 cups ice cubes

24 fresh strawberries, divided

2 cups thawed cool whip

1/3 cup strawberry jam

Directions
1. Preheat oven to 350°F.

2. Mix crumbs and butter. Press 2 tbsp. of mixture onto bottom and up side of each of the 12 muffin cups sprayed with cooking spray. Bake 5 minutes and allow to cool.

3. Meanwhile add boiling water to jelly powder in medium bowl; stir 2 minutes until completely dissolved. Add ice cubes; stir 3-5 minutes or until slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to jelly with cool whip; mix well. Spoon into crusts. Refrigerate 3 hours or until firm.

4. Slice remaining berries. Remove strawberry cups from muffin pan; top with berries. Microwave jam for 30 seconds or just until melted; stir. Brush onto berries. Refrigerate 20 minutes.

ENJOY!!