Mix crumbs, 2 Tbsp. sugar and butter until blended; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
Use pulsing action to process whole strawberries and remaining sugar in food processor just until berries are finely chopped. Add cream cheese; process just until blended. Spoon into large bowl. Add dry pudding mixes; stir 2 min. Gently stir in 1-1/2 cups Cool Whip; spoon into crust.
Refrigerate 2 hours or until firm. Garnish with remaining Cool Whip and sliced strawberries just before serving.
Kraft Kitchen Tips!
Add 1/2 tsp. orange zest to pudding mixture with the Cool Whip.
Calories From Fat
% Daily Value
Total fat 13 g
Saturated fat 8 g
Cholesterol 25 mg
Sodium 380 mg
Total carbohydrate 37 g
Dietary fibre 2 g
Sugars 26 g
Protein 2 g
12 servings, 1 piece (111 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.