#841 - Strawberry Cheesecake Bars

(by Shirley McNevich)

9 complete rectangular graham crackers (whole)
2 TBSP white sugar
2 TBSP butter (melted)
1 TBSP water
1 cup strawberry preserves
1 - 3.3oz. box Jell-O white chocolate instant pudding mix
1/4 cup milk
1/2 tsp. vanilla
2 - 8oz. Philadelphia cream cheese
2 cups Cool Whip (thawed)
12 fresh strawberries (cut each in half)

Spray an 8" square cake pan with Pam--set aside. Place the graham crackers in a Ziploc bag and crush them with a rolling pin. In a bowl add crushed crackers, melted butter and water--mix well. Press the graham cracker mixture into the bottom of the greased cake pan. Place the strawberry preserves in a microwave safe cup and heat them in the microwave until runny--pour the heated preserves on top of the graham cracker crust--set aside for 20 minutes or until cooled to room temperature. In a mixer add the milk, vanilla and ONLY 1/3 of the dry pudding mix--NOT the whole box--beat for 1 minute. Add cream cheese--beat until smooth. Remove from mixer and add the Cool Whip to the cream cheese/pudding batter--fold them together using a spoon. Spread the cream cheese mixture on top of the strawberry preserves in the cake pan. Arrange strawberry halves on top. Refrigerate overnight before cutting.