Step 1: Lightly grease a 13 x 9 inch pan.
Step 2: In a bowl combine graham crumbs, 1/3 cup sugar and melted. Press into the bottom of dish.
Step 3: Beat cream cheese with 1/3 cup sugar in medium bowl with an electric mixer until well blended. Whisk in 1 1/2 cups whipped topping; spread over crust. Top with 4 cups strawberries. Refrigerate
Step 4: In a heat-proof bowl combine boiling water to jelly powders, stir until completely dissolved. Stir in ice cubes until melted. Refrigerate 10-15 minutes or until thickened but not hard. Whisk in remaining 1 cup thawed whipped topping; spread over strawberry layer. Refrigerate 4 hours or until firm.
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