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

Optional Garnish

• Additional frozen whipped topping, thawed
• Whole strawberries
• Granulated sugar

Instructions

Crust

1. In a medium bowl, combine gingersnap crumbs and butter, mixing until lended.
2. Press onto the bottom of 13 x 9 inch baking pan; cover and refrigerate.

Filling

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

Notes

* 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.