1 pkg. (10 oz.) Birdseye strawberries, halved in syrup, thawed
2 pkgs. (8 oz.) each Philadelphia brand cream cheese
1/4 c. sugar
1 tsp. vanilla
2 c. Cool Whip
1 prepared chocolate flavor crumb crust (6 oz.)

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. Serves 6 to 8.