1 c. graham cracker crumbs
3 tbsp. sugar
3 tbsp. butter, melted
1 env. unflavored gelatin
1/4 c. cold water
1 (8 oz.) pkg. Philadelphia Brand cream cheese, softened
1/2 c. sugar
Dash of salt
1 (10 oz.) pkg. frozen strawberries, thawed
Milk
1 c. whipping cream, whipped

Combine crumbs, sugar and butter; press onto bottom of 9 inch springform pan. Bake at 325 degrees for 10 minutes. Cool.

Soften gelatin in water; stir over low heat until dissolved. Combine cream cheese, sugar and salt, mixing at medium speed on electric mixer until well blended. Drain strawberries, reserving liquid. Add enough milk to liquid to measure 1 cup. Gradually add combined milk mixture and gelatin to cream cheese, mixing until blended. Chill until slightly thickened. Fold in whipped cream and strawberries; pour over crust. Chill until firm. 10-12 servings.