2 cups gingersnap crumbs (about 36 gingersnap cookies)
1/3 cup (5 1/3 tablespoons) butter, melted
In medium bowl, combine gingersnap crumbs and butter, mixing until blended. Press onto bottom of 13 x 9-inch baking pan; cover and refrigerate.
4 cups stemmed strawberries, about 1 1/4 pounds
14 ounces cream cheese, softened (see note)
1 cup confectioners’ sugar
1 teaspoon vanilla extract
1 (8 ounce) container frozen whipped topping, thawed (see note)
1 (1/4 ounce) envelope unflavored gelatine
1/3 cup cold water
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 additional whipped topping and strawberries if desired. Serve with remaining strawberry sauce; sweeten sauce with sugar if necessary.
Additional frozen whipped topping, thawed
Makes 20 servings.
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.