1 1/4 c. crushed round buttery cookies
1/4 c. butter, melted
1 (8 oz.) pkg. cream cheese
2 tbsp. sugar
2 tbsp. milk
1 c. halved strawberries
1 (4 serving) pkg. Jello instant vanilla or lemon pudding
1 1/2 c. cold milk
1 (4 1/2 oz.) container Cool Whip, thawed

Combine crackers and butter and press into bottom of 8" square pan. Bake at 375 degrees for 8 minutes. Cool.

Beat cream cheese with sugar and 2 tablespoons milk in bowl until smooth. Spread evenly in crumb lined pan. Arrange strawberries on cream cheese mixture.

Combine pudding mix and 1 1/2 cups milk in bowl. Beat slowly with rotary beater or at lowest speed of electric mixer until well blended, about 2 minutes. Fold in 1 cup of the whipped topping. Spoon over strawberries and chill until set, about 2 hours. Garnish with remaining whipped topping and additional strawberries. If desired, cut into squares. Makes 9 servings.