Vegetable oil cooking spray17 chocolate graham crackers rectangles (2 ½ x 5 inches), crushed into crumbs 3/4 C. sugar, divided use 1/3 C. vegetable oil spread (7g fat per tablespoon), melted 1 pkg. (8 oz.) fat-free cream cheese, softened 1 tsp. vanilla 1 box (1 oz.) sugar-free white chocolate pudding mix 1 C. fat-free milk 1 C. fat-free whipped topping 2 boxes (3 oz. each) strawberry gelatin mix 2 C. boiling water 1 bag (16 oz.) frozen unsweetened strawberries, partially thawed and sliced
Preheat oven to 400 degrees F. Spray a 9 x 13-inch baking dish with vegetable oil cooking spray. Combine cracker crumbs, ¼ cup sugar and vegetable oil spread in a large mixing bowl. Press into prepared pan. Bake 8-10 minutes. Cool completely. In a separate bowl, mix cream cheese, ½ cup sugar and vanilla until smooth. Blend in pudding mix. Gradually add milk, beating until smooth. Fold in whipped topping. Pour over crust. Refrigerate until set. In a large mixing bowl, dissolve gelatin in boiling water. Blend in strawberries. Refrigerate until slightly thickened, approximately 5 minutes, then spread over cream cheese layer. Refrigerate until completely set, 2-4 hours.