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26 OREO Chocolate Sandwich Cookies, finely rolled
1/3 cup margarine, melted
1 quart strawberries
½ cup water, divided 1/3 cup sugar
1 ½ tablespoons cornstarch
1 teaspoon lemon juice
½ cup heavy cream, whipped


In medium bowl, combine cookie crumbs and margarine. Using back of spoon, evenly press 2 rounded tablespoons crumb mixture onto bottom and sides of each of 12 paper-lined 2 l/2-inch muffin-pan cups; refrigerate while making filling.

Set aside 12 small whole strawberries for garnish. Wash and slice remaining strawberries; set aside 1 cup for glaze. Pat remaining strawberries dry; divide among tart shells. In small saucepan, over medium heat, heat reserved sliced strawberries and 1/4 cup water to a boil; reduce heat. Simmer 3 minutes. Blend remaining 1/4 cup water, sugar, cornstarch and lemon juice; stir into berries. Heat to a boil; boil 1 minute until thickened and clear. Cool. Spoon 1 tablespoon glaze over berries in each tart shell. Chill at least 1 hour. To serve, remove paper liners. Top each tart with whipped cream and whole strawberry.