Serves 9
1 (oz.) roll refrigerated sugar cookie dough
4 cups strawberries, fresh, sliced
1 ¼ cups sugar
¼ cup water
Pinch salt
2 envelopes unflavored gelatin (baking aisle)
1/3 cup cold water
5 drops red food coloring
1 cup whipped topping or whipped cream
Pre-heat oven to 350 degres. Roll out the sugar cookie dough with a rolling pin on a lightly floured surface to fit an 8 x 8 inch square baking pan. Bake for 15-20 minutes until golden brown. Cool.
In a small saucepan, bring strawberries, sugar, ¼ cup water and salt to a boil. Reduce heat and simmer for 5-7 minutes, stirring occasionally.
In a small bowl, sprinkle gelatin over cold water; let thicken for 1-2 minutes and stir into strawberry mixture. Simmer until gelatin dissolves. Add food coloring and remove from heat. Cover and refrigerate until completely cool, 1 ½ – 2 hours. Fold in whipped topping or whipped cream and spread over cookie crust. Cover and refrigerate for at least 3 hours.
