Strawberry Jello Cups

I saw this recipe in the Kraft recipe emails and flagged it because my oldest loves strawberries. We took them to a dinner with some friends and they were enjoyed but all. They were very easy to make. The only catch I found was that they really need to be kept in the fridge until ready to serve, the 5 minutes they were out of the fridge getting to dinner left them a little 'melted'. Also, you might want to plan on 2 per adult because they were a little small for a full serving.

*1 1/4 c. graham cracker crumbs

*1/4 c. butter, softened

*1 c. boiling water

*1 (3 oz.) pkg. strawberry Jell-O

*2 c. ice cubes

*24 fresh strawberries, divided

*2 c. Cool Whip, thawed

*1/3 c. strawberry jam (optional, see my note below)

Heat oven to 350. Mix crumbs and butter and press 2 TBSP. onto bottom and up the sides of 12 muffin cups that have been sprayed with cooking spray. Bake 5 minutes and let cool. Meanwhile add boiling water to gelatin in a medium bowl. Stir 2 minutes until completely dissolved. Add ice and stir another 3-5 minutes until slightly thickened. Remove any unmelted ice. Crush 12 berries and stir in with Cool Whip. Whisk until well-blended. Spoon into cups and refrigerate 3 hours until set. Slice remaining berries and fan on top of each cup (OR microwave jam and stir with strawberry slices and spoon on top).