Instructions: Early in day:
Rinse strawberries with running cold water; remove stems. Drain, gently dry with paper towels. Preheat oven to 375 F.

In medium bowl, mix cracker crumbs and margarine. In 9-inch tart pan with removable bottom, press crumb mixture firmly onto bottom and slightly up the side, using a piece of wax paper for easier spreading.

Bake 8 minutes. Cool.

In food processor with knife blade, or in blender, puree enough straw- berries (about 1 cup) to make 1/2 cup puree.

In 1-quart saucepan over medium heat, combine pureed strawberries, sugar, gelatin and 1/4 cup water; cook until mixture comes to a boil, stirring constantly. Add food color if using. Refrigerate until mixture mounds slightly when dropped from a spoon.

Into prepared crust, evenly spread strawberry-gelatin mixture. Top with remaining berries, stem side down.

In 1-quart saucepan over medium heat, melt jelly, stirring occasionally.

Brush strawberries with melted jelly. Refrigerate least 3 hours.

To serve, carefully remove side of tart pan. Use a pie server for easier serving.

Makes 8 servings.

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