Mix graham crumbs and margarine; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.
Add boiling water to jelly powder in medium bowl; stir 2 min. until completely dissolved. Beat cream cheese in large bowl with whisk until creamy. Gradually whisk in jelly until blended. Place bowl in larger bowl filled with ice water. Let stand 5 to 8 min. or until jelly mixture is thickened, whisking occasionally.
Reserve 6 strawberries for garnish; chop remaining berries. Stir 1 cup Cool Whip into jelly mixture, then chopped strawberries. Refrigerate 15 min. or until thick enough to mound; pour into crust. Refrigerate 3 hours or until firm.
Spread remaining Cool Whip to within 1 inch of edge of pie. Cut reserved strawberries in half, leaving on green leaf tops; use to garnish pie.
Kraft Kitchen Tips!
How to Wash Fresh Berries
Add fresh berries to colander, then gently rinse with a cold water spray just before using. Place rinsed berries on paper towels to dry.
Calories From Fat
% Daily Value
Fat 9 g
Saturated fat 4 g
Cholesterol 10 mg
Sodium 220 mg
Carbohydrate 15 g
Fibre 1 g
Sugars 7 g
Protein 2 g
12 servings, 1 piece (73 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.