Combine flour and baking soda. Beat cream cheese, butter, 1 cup sugar and vanilla in large bowl with mixer until blended. Gradually beat in flour mixture, mixing well after each addition; press onto bottom of 15x10x1-inch pan.
Bake 15 min. or until lightly browned. Cool completely.
Meanwhile, beat pudding mix and milk in medium bowl with whisk 2 min. (Pudding will be thick.) Stir in Cool Whip until blended. Refrigerate until ready to use.
Mix dry jelly powder, corn starch and remaining sugar in medium saucepan. Gradually stir in water. Bring to boil on medium-high heat, stirring constantly. Cook and stir 2 to 3 min. or until thickened. Cool 10 min.
Spread pudding mixture over crust; cover with strawberries. Drizzle with jelly glaze. Refrigerate 4 hours.
Kraft Kitchen Tips!
Substitute fresh raspberries, blueberries or sliced kiwi for the strawberry slices.
Calories From Fat
% Daily Value
Fat 10 g
Saturated fat 6 g
Cholesterol 30 mg
Sodium 190 mg
Carbohydrate 37 g
Fibre 1 g
Sugars 26 g
Protein 3 g
24 servings, 1 bar (84 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.