Step 1

In a large mixing bowl, combine strawberry gelatin with boiling water. Stir until dissolved, then add in the cold water and mix until combined. Allow to cool about 15 minutes.

Step 2

Once cooled, fold in 1 container of Cool Whip. Cover the bowl with plastic wrap and refrigerate for 30 minutes.

Step 3

In a mixing bowl, combine graham cracker crumbs with melted butter. Press into the bottom only of a 13x9 baking dish. Freeze crust for about 15 minutes, while the strawberry layer is cooling in the fridge.

Step 4

Meanwhile, in a mixing bowl, beat cream cheese with powdered sugar until smooth. Add in one container of Cool Whip and blend until combined. Spoon this layer over the cold graham cracker crust.

Step 5

Remove the strawberry layer from the refrigerator and spoon over the cheesecake layer. Cover with plastic wrap and chill for at least 4 hours (or overnight).

Step 6

When ready to serve, spread the last container of Cool Whip over the top and sprinkle with strawberries. Serve cold.