Strawberry Mousse Squares
2/3 cup boiling water
1 pkg. (85 g) Strawberry Jelly Powder
18 OREO Cookies, crushed
1/4 cup non-hydrogenated margarine, melted
1 pkg. (250 g) Brick Cream Cheese, softened
2-1/2 cups thawed Whipped Topping, divided
3 cups small strawberries, sliced, divided
STIR boiling water into dry jelly powder in small bowl at least 2 min. until completely dissolved. Cool 5 min., stirring occasionally. Meanwhile, mix cookie crumbs and margarine; press onto bottom of 13x9-inch pan.
BEAT cream cheese in large bowl with electric mixer until creamy. Gradually add jelly, beating well after each addition. Gently stir in 1-1/2 cups each of the whipped topping and strawberries. Spoon over crust.
REFRIGERATE 1 hour or until firm. Cover with remaining whipped topping. Serve topped with the remaining strawberries. Store leftovers in refrigerator.