1 c. graham cracker crumbs
2 Tbsp. butter or margarine, melted
1 pkg. (3 oz.) strawberry Jell-O
1 c. boiling water
1 pkg. (16 oz.) frozen, sweetened sliced strawberries, thawed
1 Tbsp. lemon juice
4 oz. cream cheese, softened
1/2 c. powdered sugar
1 tsp. vanilla
dash of salt
1 c. whipping cream, whipped (or use Cool Whip)
fresh strawberries, optional

In small bowl, combine cracker crumbs and butter; set aside 1 Tbsp. for topping. Press remaining crumb mixture into 8 inch square pan. Bake at 325° for 10 to 14 minutes, until golden brown. Cool.

In bowl, dissolve gelatin in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1 1/2 hours.

In small mixing bowl, beat cream cheese, powdered sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Pour gelatin mixture over filling. Refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight. Garnish with fresh strawberries, if desired. 9 servings.