Strawberry Lemonade Cool Whip Cake


2 cups Natalie’s Strawberry Lemonade
1 packet unflavored gelatin
16oz cool whip, room temperature
1 pint strawberries, chopped
20 vanilla sandwich cookies
2 tbsp butter, melted


1. In a food processor pulse the sandwich cookies and melted butter together until they are fine crumbs.
2. Press this mixture into the bottom of a 9 inch cake pan.
3. In a saucepan bring the strawberry lemonade to a boil over medium high heat and remove from heat.
4. Stir in the unflavored gelatin and set aside to cool slightly.
5. In a large mixing bowl combine the cool whip, strawberry lemonade mixture and ½ of the chopped fresh strawberries.
6. Scoop this mixture into the cake pan with the cookie crust and freeze for at least 2 hours.
7. When ready to serve, top with the remaining chopped strawberries and slice.