Ingredients

(Preparation 35 minutes, chilling time 4 hours)

For the crust:
2 cups gingersnap crumbs, about 36 gingersnap cookies
1/3 cup (5 1/3 tablespoons) butter, melted

For the filling:
4 cups stemmed strawberries, about 1 1/4 pounds
Three 8-ounce packages cream cheese, softened (see note)
1 cup powdered sugar
1 teaspoon vanilla extract
8-ounce container frozen whipped topping, thawed (see note)
1/4-ounce envelope unflavored gelatin
1/3 cup cold water
For optional garnish:
Additional frozen whipped topping, thawed
Whole strawberries
Sugar

To make crust: In medium bowl, combine gingersnap crumbs and butter, mixing until blended. Press into bottom of 13-by-9-inch baking pan; cover and refrigerate.

To make filling: In blender or food processor container, process strawberries into a smooth sauce; set aside. In mixer bowl, beat together cream cheese, sugar and vanilla until blended. Stir in whipped topping. In small saucepan, sprinkle gelatin over water; let stand 1 minute. Heat over low heat until gelatin is completely dissolved, stirring occasionally. Add 1 1/4 cups of the strawberry sauce, stirring to blend.
Using a rubber spatula, fold strawberry-gelatin mixture into cream cheese mixture. Pour onto prepared crust. Cover and refrigerate until firm, about 4 hours or overnight. To serve, cut into 20 squares. Garnish tops with additional whipped topping and strawberries if desired. Serve with remaining strawberry sauce; sweeten sauce with sugar if necessary. Makes 20 servings.

Directions

Note: For a lower-fat version, substitute reduced-fat cream cheese and reduced-fat whipped topping for regular cream cheese and whipped topping. Proceed as recipe directs.

Nutrition information per serving, using regular cream cheese and topping: 265 cal., 18 g fat, 42 mg chol., 227 mg sodium, 22 g carbo., 1 g fiber, 4 g pro.

Nutrition information per serving, using reduced-fat cream cheese and whipped topping: 217 cal., 13 g fat, 32 mg chol., 260 mg sodium, 20 g carbo., 1 g fiber, 5 g pro.