Stir boiling water into dry jelly powder in small bowl at least 2 min. until completely dissolved. Cool 5 min., stirring occasionally. Meanwhile, mix cookie crumbs and margarine; press onto bottom of 13x9-inch pan.
Beat cream cheese in large bowl with electric mixer until creamy. Gradually add jelly, beating well after each addition. Gently stir in 1-1/2 cups each of the whipped topping and strawberries. Spoon over crust.
Refrigerate 1 hour or until firm. Cover with remaining whipped topping. Serve topped with the remaining strawberries. Store leftovers in refrigerator.
Kraft Kitchen Tips!
How to Crush Cookies
Place cookies in resealable plastic bag. Seal bag, removing all air. Crush cookies with a rolling pin or wooden spoon. Best of all, no mess to clean up!
For a lower calorie dessert, prepare substituting Jell-O No Sugar Added Strawberry Jelly Powder, Philadelphia Light Brick Cream Cheese Spread and Cool Whip Light Whipped Topping.
Line empty pan with foil, with ends of foil extending over sides of pan. Prepare and chill dessert as directed. Use foil handles to remove dessert from pan before cutting to serve.
Calories From Fat
% Daily Value
Fat 12 g
Saturated fat 7 g
Cholesterol 20 mg
Sodium 170 mg
Carbohydrate 17 g
Fibre 1 g
Sugars 12 g
Protein 2 g
Makes 16 servings, one square (70 g) each.
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.