Things You'll Need:
- 1 qt Strawberries, stemmed and quartered
- 1 large container of frozen whipped topping, thawed
- 2 packages of strawberry shortcake gel
- 2 boxes of vanilla wafers Or 3 c. Graham Cracker Crumbs
- 1/2 c. Melted Butter
- 9"x12" Cake Pan
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Step 1
Remove the strawberries from the packaging and make sure you remove the stems and quarter each strawberry. Add the strawberries to the gel and stir until all of the berries are covered in the gel. You may not need both packages of gel but a little extra won't hurt. Set your mixture aside.
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Step 2
If you are using vanilla wafers, make sure you crush the wafers well and don't leave any large pieces. If you are using graham cracker crumbs, put 1/4 cup aside for the top and then combine the melted butter and the rest of the crumbs (or crushed wafers) and mix until all of the crumbs are moist. Do not get them wet, or they will become mushy and they will not hold together. Press the moistened crumbs into the bottom of a 9"x12" cake pan. Make sure they are pressed firmly to the bottom so they make a hard crust when refrigerated. If more melted butter is needed, that's fine. Do not bring the crumbs up the sides. No side crust is needed in this recipe.
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Step 3
Pour the strawberry mixture over the crumb crust and spread it to the sides and corners. Top the mixture with the thawed whipped topping and sprinkle the reserved crumbs over the top of the whipped topping.
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Step 4
Chill for at least two hours and serve.
