2 c. graham cracker crumbs
1 cube butter, melted
1 8 oz. cream cheese
1 can Eagle Brand milk
1/3 c. lemon juice
1 (3 oz.) strawberry jello
1 c. boiling water
1 (10 oz.) frozen strawberries

Place crumbs in cake pan. Pour butter over crumbs. Whip cream cheese and milk until blended; add lemon juice. Spread on crumbs.

Dissolve jello in boiling water. Stir in strawberries; cool. Spread on top. Serve with whipped cream.