1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
1 env. unflavored gelatin
1/4 c. cold water
1 (10 oz.) pkg. frozen strawberries, thawed
Milk
2 (8 oz.) containers soft Philadelphia Brand cream cheese
1 (7 oz.) jar Kraft marshmallow creme
Dash of salt

Combine crumbs, sugar and butter; press onto bottom of 9 inch springform pan. Bake at 350 degrees, 10 minutes. Cool.

Soften gelatin in cold water; stir over low heat until dissolved. Drain strawberries, reserving syrup. Add enough milk to syrup to measure 1 cup. Gradually add combined syrup mixture and gelatin to cream cheese, mixing on electric mixer until well blended. Blend in marshmallow creme and salt; fold in strawberries. Pour over crust; chill until firm.