2 (8 inch) graham cracker crusts
1 (10 oz.) container frozen strawberries in syrup, thawed
1 (12 oz.) Cool Whip topping, thawed
1/3 c. sugar
1 (8 oz.) pkg. cream cheese

Mash cream cheese with fork until it reaches spreading consistency. Add thawed strawberries and syrup. Add 1/3 cup sugar and blend well. Add Cool Whip and blend. Will begin to thicken. Pour into graham cracker crust. Refrigerate for 2 hours before serving.

QUICK METHOD: Place cream cheese, strawberries and sugar into food processor. Process just until blended, as over processing will liquify mixture. Place into large bowl and mix in Cool Whip. Pour into graham cracker crust. Serves 12.