CREAMY STRAWBERRY PIE

 

1-1/4

cups  graham cracker crumbs

2

Tbsp.  sugar

1/3

cup  butter, melted

3/4

cup  boiling water

1

pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin

4

oz.  (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, softened

4

cups  fresh strawberries, divided

2-1/2

cups  thawed COOL WHIP Whipped Topping, divided

Mix graham crumbs, sugar and butter; press onto bottom and up side of 9-inch pie plate. Refrigerate until ready to use.

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.

Reserve 4 large strawberries for garnish; chop remaining berries. Stir 1-1/2 cups COOL WHIP into gelatin mixture, then chopped strawberries. Refrigerate 20 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.

Note: This is a Kraft Foods Recipe.