Double-Strawberry Mousse

• 3/4 cup boiling water
• 1 pkg. (3 oz.) JELL-O Strawberry Flavor Gelatin
• 1 cup ice cubes
• 1 pkg. (8 oz.) PHILADELPHIA 1/3 Less Fat than Cream Cheese, softened
• 2 Tbsp. sugar
• 2 cups thawed COOL WHIP FREE Whipped Topping
• 9 graham crackers, divided
• 2 cups quartered fresh strawberries

1. Add boiling water to gelatin mix; stir 2 min.
2. until completely dissolved.
3. Stir in ice until melted.
4. Beat reduced-fat cream cheese and sugar in large bowl with mixer until blended.
5. Gradually beat in gelatin.
6. Whisk in COOL WHIP.
7. Pour half the gelatin mixture into 9x5-inch loaf pan lined with plastic wrap.
8. Cover with 3-1/2 grahams.
9. Top with remaining gelatin mixture.
10. Refrigerate 4 hours.
11. Top dessert with 3-1/2 of the remaining grahams.
12. Invert onto plate.
13. Crush remaining grahams; press into sides of dessert.
14. Top with berries.

boiling water, gelatin, philadelphia, sugar, thawed cool, graham crackers, fresh strawberries

Taken from www.kraftrecipes.com/recipes/double-strawberry-mousse-115950.aspx (may not work)