Ingredients:
1 1/4 c. graham cracker crumbs
1/4 c. butter, softened
1 c. boiling water
1 pkg. (3 oz.) strawberry flavored gelatin
2 c. ice cubes
24 fresh strawberries, divided
2 c. thawed whipped topping
1/3 c. strawberry jam
Directions:
Heat oven to 350 degrees.
Mix graham cracker crumbs and butter; press 2 Tbsp. onto bottom and up side of each of 12 muffin cups sprayed with cooking spray. Bake 5 minutes; cool.
Meanwhile, add boiling water to gelatin mix in a medium bowl; stir 2 minutes until completely dissolved. Add ice; stir 3-5 minutes or until slightly thickened. Remove any unmelted ice. Crush 12 berries. Add to gelatin with whipped topping; whisk until blended. 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 for 30 seconds or just until melted; stir. Brush over berries. Refrigerate 20 minutes.
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