1 2/3 c. graham cracker crumbs
1/4 c. sugar
1/3 c. melted butter

Mix thoroughly and press onto pie plate. Chill or freeze for 30 minutes.

Filling:
3 pkgs. strawberry Jello
1 c. boiling water
4 oz. Philadelphia cream cheese
10 oz. frozen strawberries
4 oz. whipped topping

Dissolve 3 ounce package strawberry jello in 1 cup boiling water. Set aside. Beat 4 ounce Philadelphia cream cheese (softened) and gradually add the jello, blending well after each addition. Add 10 ounce package frozen strawberries (partly thawed) and mix well. Mixture should thicken upon mixing. Fold in 4 ounces whipped topping which has been thawed. Pour into the crust and refrigerate about 4 hours.