Strawberry Cream Cake

Mix the crumbs and butter together.

Press firmly into bottom and halfway up sides of a 6-inch springform pan that has been sprayed lightly with non-stick cooking spray.

Place in freezer while preparing filling.

Pulse the 1 cup strawberries in food processor until finely chopped, scraping sides 2 to 3 times.

In a medium size bowl, add the strawberry gelatin and stir in boiling water.

Continue to stir until gelatin is completely disolved, 2 minutes.

Add the ice cubes; stir until melted.

Fold in whipped topping and chopped strawberries; stir gently with wire whisk until well blended.

Refrigerate gelatin mixture for 10 minutes or until mixture is thick and will mound.

Spoon into prepared crust.

Refrigerate the cake for a minimum of 3 hours.

Remove sides of pan, slice reserved strawberries and arrange on top.

When ready to serve, place chocolate chips in small microwave dish and microwave until melted.

Slice the cake into 4 to 6 servings and drizzle with melted chocolate.

Please note: If you have additional filling, it can be spooned into a 1/2 cup custard cup and sprinkled with additional graham cracker crumbs.