Strawberry Cheesecake Squares
with Gingersnap Crust

Ingredients

Crust

• 2 cups gingersnap crumbs (about 36 gingersnap cookies)
• 1/3 cup (5 1/3 tablespoons) butter, melted

Filling

• 4 cups stemmed strawberries, about 1 1/4 pounds
• 14 ounces cream cheese, softened (see note)
• 1 cup confectioners' sugar
• 1 teaspoon vanilla extract
• 1 (8 ounce) container frozen whipped topping, thawed (see note)
• 1 (1/4 ounce) envelope unflavored gelatine
• 1/3 cup cold water

Optional Garnish

• Additional frozen whipped topping, thawed
• Whole strawberries
• Sugar
  

Instructions

1. Crust: In medium bowl, combine gingersnap crumbs and butter, mixing until blended.
2. Press onto bottom of 13 x 9-inch baking pan; cover and refrigerate.
3. Filling: In blender or food processor container, process strawberries into a smooth sauce; set aside.
4. In mixer bowl, beat together cream cheese, sugar and vanilla until blended.
5. Stir in whipped topping.
6. In small saucepan, sprinkle gelatin over water; let stand 1 minute.
7. Heat over low heat until gelatin is completely dissolved, stirring occasionally.
8. Add 1 1/4 cups of the strawberry sauce, stirring to blend.
9. Using a rubber spatula, fold strawberry-gelatin mixture into cream cheese mixture.
10. Pour onto prepared crust.
11. Cover and refrigerate until firm, about 4 hours or overnight.
12. To serve, cut into 20 squares.
13. Garnish tops with additional whipped topping and strawberries if desired.
14. Serve with remaining strawberry sauce; sweeten sauce with sugar if necessary.

Makes 20 servings.

For a lower-fat version, substitute reduced-fat cream cheese and reduced-fat whipped topping for regular cream cheese and whipped topping. Proceed as recipe directs.

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