2 1/4 c. graham cracker crumbs (about 36 sq.)
6 tbsp. sugar
10 tbsp. butter, melted
1 (8 oz.) pkg. cream cheese, softened
1 c. powdered sugar
2 cartons (one 16 oz., one 8 oz.) frozen whipped topping, thawed and divided
1 (3 oz.) pkg. strawberry gelatin
1/2 c. boiling water
1 c. strawberry yogurt

Topping:

2 tbsp. graham cracker crumbs
1 1/2 tsp. sugar
1 1/2 tsp. butter, melted

Combine cracker crumbs, sugar and butter. Press into a non-greased 13 x 9 x 2-inch dish. Refrigerate for 15 minutes. Meanwhile, in a mixing bowl, beat cream cheese and powdered sugar until smooth. Whisk in 1 cup whipped topping. Spread over the prepared crust. Dissolve gelatin in boiling water. Whisk in yogurt and 6 cups of whipped topping until blended. Pour over cream cheese layer. Refrigerate for 1 hour. Spread remaining whipped topping over strawberry layer. Cover and refrigerate overnight.

Just before serving, combine topping ingredients; sprinkle over the whipped topping.

Yield: 12 to 15 servings.