1 1/2 cups Honey Maid Golden Crumbs
1/4 cup non-hydrogenated shortening or butter, melted
1 1/2 pkg (250g) Philadelphia Brick Cream Cheese Spread softened
2 tbsp. milk
1 cup thawed Cool Whip
2 cups boiling water
2 pkg (85g each) Strawberry Jell-O Powder
1 1/2 cups cold water
4 cups strawberries, sliced

Mix graham crackers and butter; press firmly onto bottom of 13x9-inch pan.

Beat cream cheese and milk until well blended. Stir in whipped topping. Spread over crust and refrigerate until ready to use.

Make Jell-O according to package directions. Refrigerate for 1-1 1/2 hours, or until thickened (spoon drawn through leaves definite impression)

Stir in strawberries and spoon over cream cheese layer. Refrigerate for 3 hours or until firm.

Store leftovers in refrigerator.

Variation: Substitute 1 pkg (600g) frozen whole strawberries, sliced, for the sliced fresh strawberries. Stir in dry jelly powder along with the cold water. Refrigerate 10 to 15 minutes or until thickened; spoon over cream cheese layer. Continue as directed.

Prep Time: 25 minutes Total: 4 hours 55 minutes (includes refrigeration)

Yield 20 servings. One piece is 110g each

Submitted by: Amber