Instructions: FOR THE CRUST: In medium bowl, combine gingersnap crumbs and butter, mixing until blended. Press onto 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 mixing 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.

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.

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