1 (10 oz.) pkg. frozen strawberries in syrup
2 (8 oz.) pkg. cream cheese
1/4 c. sugar
1 tsp. vanilla
2 c. Cool Whip
1 prepared graham cracker crust

Drain strawberries, preserving 1/4 cup liquid. Beat together cream cheese, reserved liquid, thawed strawberries, sugar and vanilla until smooth. Fold in Cool Whip. Spoon into crust. Refrigerate several hours or overnight. Garnish with strawberry halves. Makes 6-8 servings.