By Connie Emmons
Strawberries are in season and this recipe is a great way to delight others and yourself with a delicious and easy dessert. This can also be made ahead of time for a dish to take to your next party. This recipe can also be altered by skipping the cookie crust and using a traditional pie crust or graham cracker crust.
If you want to really dress it up, pour the filling into fancy dishes or glasses such as martini glasses and simply top with your choice of a vanilla wafer, chocolate dipped strawberry or anything else you imagine.
Preheat oven to 350 degrees
1 c flour
1/2 c sugar
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt
1/2 stick butter softened
1 tsp vanilla
Place all ingredients in bowl and mix together until ball forms
With floured hands, press into spring form pan and bake until lightly golden
1 lb fresh strawberries diced, reserving a few ones for garnish (2 c diced)
1 1/2 c water
1 lg box sugar free strawberry jello
1 1/2 c heavy cream whipped
Bring water and berries to boil, add jello, stir well and cook for one minute.
Remove from heat … let cool. Before it sets up fold into whipped cream and pour into cookie crust refrigerate until set, usually about 2 hours.
(Connie Emmons is the owner and chef of the popular restaurant, Connie’s Kitchen, in Seymour, Tenn. She appears as the frequent guest chef on Knoxville’s Channel 10’s top rated afternoon show, Live at Five at Four. She is also known as the creator of unusual and delicious recipes.)