1 (10 oz.) pkg. Birds Eye strawberries halved in syrup, thawed
2 (8 oz.) pkgs. Philadelphia brand cream cheese
1/4 c. sugar
1 tsp. vanilla
2 c. Cool Whip non-dairy whipped topping, thawed
1 (6 oz.) prepared chocolate flavor crumb crust

Drain strawberries, reserving 1/4 cup liquid. Beat cream cheese, reserved liquid, thawed strawberries, sugar and vanilla until smooth. Fold in whipped topping. Spoon into crust. Refrigerate several hours or overnight. Garnish with strawberry halves and kiwi slices. Makes 6-8 servings.