12 graham crackers, finely crushed (about 2 cups)
6 TBS butter, melted
1 cup sugar
2 TBS sugar
32 oz. cream cheese, softened
1/2 cup strawberry preserves
2 cups strawberries, chopped
8 oz. cool whip lite thawed
Mix graham crumbs, butter, and 1/4 cup of the sugar; press onto bottom of the 13x9 pan. Refrigerate while preparing filling. Beat cream cheese and 3/4 cup sugar in large bowl with mixer until well blended. Add preserves; mix well. Place strawberries and remaining 2 TBS sugar in small bowl; mash with fork. Stir strawberry mixture and whipping cream into cheese mixture. Spoon over crust; cover. Refrigerate 4 hours or until firm. Store in refrigerator.
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