2 1/2 c. crushed graham crackers
6 tbsp. sugar
2/3 c. melted butter

Blend thoroughly. Pack into a 9x13 pan.

FILLING:

2 (8 oz.) pkgs. softened cream cheese
1 c. sugar
4 c. thawed Cool Whip

Mix cream cheese and sugar until creamy. Blend in Cool Whip. Pour over graham cracker crust.

TOPPING:

2 pkgs. Danish dessert
4 c. water
3 c. fresh strawberry slices

Put water and Danish dessert in a saucepan. Bring to a full boil. Boil 1 minute, stirring constantly. Cool slightly. Add strawberry slices. Pour over filling. Cool and keep refrigerated.