Gradually beat in gelatin. Whisk in 2 cups COOL WHIP; pour over crust. REFRIGERATE 4 hours or until firm. Serve topped with remaining COOL WHIP and berries.
If the jam crinkles and separates without flooding back, setting point has been reached. Set aside to cool for 10 minutes. Spoon into sterilised jars, label and seal with wax paper and a lid.
Whip the cream with the vanilla extract until it holds medium-firm peaks. Using a large spoon, fold the remaining strawberry purée, followed by the gelatine mixture, into the cream until ...
(It works best if you cool this layer ... but don’t allow that Jell-O to overwhelm the strawberries and stand strawberry-less. This is what makes your Jell-O salad better and more desirable ...
Sweet, crunchy and refreshing, with creamy, salty crumbs of feta and a hint of heat from new season radishes, this is a complete pick-me-up. It’s best enjoyed soon after making.