1 1/2 c. graham crumbs
1/4 c. sugar
1/3 c. butter
1 (8 oz.) Philadelphia cream cheese (softened)
1/4 c. sugar
2 tbsp. milk
3 1/2 c. Cool Whip (thawed)
2 pints strawberries (hulled and halved)
2 pkg. 4 serving size Jello vanilla instant pudding
3 1/2 c. cold milk

Combine crumbs, 1/4 cup sugar and butter and press into 13 x 9 inch pan. Beat cream cheese with 1/4 cup sugar and 2 tbsp. milk until smooth. Fold in half of whipped topping and spread over the crust. Arrange strawberries in even layer. Prepare pudding as directed on package and pour over strawberries, then chill several hours or overnight. Shortly before serving spread remaining whipped topping over pudding and garnish with additional strawberries and chill. Makes 15 servings. May use 3 bananas, 4 cups sliced peaches or 20 oz. can of pineapple (drained).