Strawberry Squares

Ingredients

• 1 1/4 cups graham cracker crumbs
• 1/4 cup butter, melted

• 1 (600 g) package frozen strawberries (about 4 cups)

• 1 (85 g) package jell-o strawberry jelly powder
• 1/2 cup sugar
• 1 teaspoon lemon extract
• 3 cups thawed Cool Whip Topping, divided

Directions

1. 1

   Mix graham crumbs and butter. Press 1 cup of the crumb mixture firmly onto bottom of 9-inch square pan. Set remaining mixture aside.

2. 2

   Combine strawberries, dry jelly powder, sugar and lemon extract in medium saucepan; bring to a boil on medium-high heat. Reduce heat to low; simmer 3 minutes or until jelly powder is dissolved, stirring occasionally. Remove from heat. Cool 20 minutes to room temperature. Gently stir in 1 1/2 cups of the whipped topping ; pour over crust.

3. 3

   Refrigerate 3 hours or until firm. Cover with remaining whipped topping; sprinkle with remaining crumb mixture. Cut into 24 serving pieces. Store leftover pieces in refrigerator.