Ingredients

2 1/2 tbsp. Unsalted Butter, Melted
1 C Honey Graham Crackers, Crushed
1 lb Fresh Strawberries
2 C Culinary Solutions Premium Custard Base Liquid (#03869)
1 1/2 tsp. Unflavored Gelatin
4 oz On Top® Whipped Topping Original

Directions

1
 Blend together the melted butter and crushed Graham crackers. Mist the bottoms and sides of four ring molds or small spring form pans with pan release spray. Divide the cracker mixture between each mold, and compact it as much as possible to make a crust in the bottom of each mold. Place crusts in the refrigerator to set.
2
 Thinly slice enough of the strawberries to fit around the inside edge of each ring mold, above the crust. Return ring molds to the refrigerator.
3
 Finely dice the remaining strawberries, and divide in half. Puree half of the diced strawberries, strain the seeds, and then put the strawberry puree in the refrigerator.
4
 Bloom the gelatin in 2 tablespoons of cool water.
5
 Heat the Premium Custard Base on the stove, according to the package instructions. Remove the Premium Custard Base from the heat, and stir in the bloomed gelatin. Gently stir in the remaining diced strawberries. Slowly pour the strawberry custard into each prepared strawberry-lined ring mold. Chill the molds in the refrigerator until the custard has set.
6
 Carefully remove each dessert from their ring mold or spring form, and place on plates. Spoon the prepared strawberry puree on the top of each. Finish each with a rosette of On Top, and then serve.
4 servings