Cool Whip Strawberry Delight Dessert

From a Cool Whip bowl.

1 1/2 cups Honey Maid graham crumbs
1/4 cup non-hydrogenated margarine, melted
1 1/2 pkg. (250g each) Philadelphia Brick Cream Cheese Spread Light, softened
2 tbsp. skim milk
1 cup thawed Cool Whip Light Whipped Topping
2 cups boiling water
2 pkg. (85g each) Jell-O strawberry jelly powder light
1 1/2 cups cold water
1 qt. (4 cups) strawberries, sliced
20 servings (110g each)
Mix graham crumbs and margarine; press firmly onto bottom of 13x9" pan.
Beat cream cheese spread and milk until well blended.
Stir in whipped topping.
Spread over crust.
Refrigerate until ready to use.
Stir boiling water into dry jelly powder in large bowl at least 2 minutes until completely dissolved.
Stir in cold water.
Refrigerate 1 1/2 hours or until thickened (spoon drawn through leaves definite impression).
Stir in strawberries.
Spoon over cream cheese layer.
Refrigerate 3 hours or until firm.
Store any leftover dessert in refrigerator.

Variation:
Substitute 1 pkg. (600g) frozen whole strawberries, sliced, for the sliced fresh strawberries.
Stir into dry jelly powder along with the cold water.
Refrigerate 10 to 15 minutes or until thickened; spoon over cream cheese layer.
Continue as directed.