1 (10 oz.) pkg. Birds Eye strawberries, half in syrup, thawed
2 (8 oz.) pkgs. Philadelphia Brand cream cheese
1/4 c. sugar
1 tsp. vanilla
2 c. Cool Whip
1 prepared chocolate flavored crunch crust

Drain strawberries reserving 1/4 cup liquid. Beat cream cheese, reserved liquid, thawed strawberries, sugar, and vanilla until smooth. Fold in whipped topping, spoon into crust. Refrigerate several hours or overnight. Garnish with strawberry halves and kiwi slices. Makes 6 to 8 servings.