Prep
15-30 mins
Cook
3 HRS
Calories
320
Ingredients
1-1/4 cups
graham cracker crumbs
2 tbsp
sugar
1/3 cup
butter, melted
3/4 cup
boiling water
4 oz
(1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened
4 cups
fresh strawberries, divided
Instructions
Step 1
Combine graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
Step 2
Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with whisk until creamy. Gradually whisk in gelatin until blended. Place bowl in larger bowl filled with ice water. Let stand 5 to 8 min. or until gelatin is thickened, whisking occasionally.
Step 3
Reserve 4 large strawberries for garnish; chop remaining berries. Add 1-1/2 cups COOL WHIP to gelatin mixture; whisk until blended. Stir in chopped strawberries. Refrigerate 20 min. or until thick enough to mound; pour into crust. Refrigerate 3 hours or until firm.
Step 4
Spread remaining COOL WHIP onto top of pie to within 1 inch of edge. Cut reserved strawberries in half; use to garnish pie.