Instructions: To make crust: In medium bowl combine gingersnap crumbs and butter, mixing until blended. Press onto bottom of 13x9-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 whipped topping and strawberries. Serve with remaining strawberry sauce.

NOTES : This is a no-bake easy-to-make dessert that can be prepared ahead of time; and it is cut into individual portions, convenient for setting out on a buffet table. This dessert is perfect for the warm weather.

****Depending on how sweet your strawberries are, I would sweeten the sauce to taste. Ive made these twice, once with sweetening the sauce, once without. I also let people choose whether or not they want the whipped cream on top for a garnish, cause its good either way! :-) Also, these are best when left in the fridge overnight 6/29/00

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