Strawberry Cream Dessert

We tried a new recipe today and, as expected, it was quite delicious. Michelle found the recipe in an old Taste of Home magazine and thought we should try it. It looked like a "jello" version of our favorite Four Layer Dessert, so I was sure we would like it. And we did. Of course, I had to put our own spin on it, particularly when I discovered we didn't have any packages of strawberry jello in the cupboard! I also thought it called for way too much whipped topping (24 ounces)! I used half that amount and it turned out just fine. And, I used my graham cracker/cookie crumb mix from the freezer. So, here's our recipe: Berry Cream Dessert

2 1/4 cups graham cracker/cookie crumbs
1/2 cup butter or margarine, melted
1 package (8 ounces) cream cheese, softened
1 cup powdered sugar
12 ounces frozen whipped topping, thawed, divided
1 package (3 ounces) raspberry gelatin (any flavor would work, just change the name)

1/2 cup boiling water

1 cup frozen, sliced strawberries
3/4 to 1 cup strawberry yogurt

Combine the crumbs and melted butter. Press into a 9x13" pan and freeze for 15 minutes. Beat cream cheese and sugar together; stir in about 1 cup whipped topping and spread over prepared crust. In a large bowl dissolve gelatin in boiling water. Stir in strawberries and yogurt. Fold in about 3 cups whipped topping and spread over cream cheese layer. Chill for several hours. Spread remaining whipped topping over the top, or dollop over individual servings, before serving.