2 1/2 c. crushed Ritz crackers
1/3 c. butter
3 tbsp. sugar
8 oz. cream cheese, softened
1 c. sugar
1 (12 oz.) container Cool Whip
1 (3 oz.) pkg. strawberry gelatin
1 (3 oz.) pkg. cherry gelatin
2 c. boiling water
2 (10 oz. each) pkg. frozen, sliced strawberries

Preheat the oven to 350°F. Combine the cracker crumbs, butter and 3 tablespoons sugar. Press on the bottom of a 9x13x2-inch baking pan or dish.

Bake for about 10 minutes. Cool completely.

Cream the cheese and blend in 1 cup sugar. Add the frozen topping, mixing well. Spread over the cooled cracker crust. Dissolve the gelatin in the boiling water. Add frozen strawberries, breaking up with a fork as you stir. Chill until slightly thickened. Pour over the cream cheese layer. Chill until set.

Serves 12 to 15.

Note: I usually use sweetened strawberries.