Mix graham crumbs and margarine; reserve 2 Tbsp. and set aside. Press remaining crumb mixture onto bottom of 13x9-inch pan; refrigerate while preparing filling.
Combine cream cheese and sugar until well blended. Stir in strawberries. Gently stir in 2 cups Cool Whip; spread evenly over crust.
Beat milk and pudding mix with whisk 2 min. Pour over cream cheese filling; refrigerate 1 hour. Top with remaining Cool Whip; sprinkle with reserved crumb mixture. Refrigerate 4 hours before serving.
Kraft Kitchen Tips!
Substitute 1 cup mashed fresh blueberries or raspberries or 1 cup drained canned crushed pineapple for the strawberries.
Add a layer of sliced bananas to the top of the dessert just before serving.
Dessert can be part of a balanced diet, but remember to keep tabs on portion size.
Save 60 calories, 3 grams of total fat including 2 grams of saturated fat per serving, by preparing with Philadelphia Light Brick Cream Cheese Spread, Cool Whip Light Whipped Topping and Jell-O Vanilla Fat Free Instant Pudding.
Calories From Fat
% Daily Value
Fat 14 g
Saturated fat 7 g
Cholesterol 25 mg
Sodium 410 mg
Carbohydrate 33 g
Fibre 1 g
Sugars 22 g
Protein 4 g
Makes 16 servings, 1 piece (128 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.