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For the Crust:
1 lb Vanilla Cream Cookies (about 34 cookies, with a few reserved for the topping)
6 tablespoons butter, melted
For the Filling:
1 small box (3.3 oz) Strawberry Jello
1 cup Boiling Water
16 oz Cream Cheese, softened (2 bricks of 8 oz each)
3/4 cup granulated sugar
2 cups Heavy Whipping Cream
1/2 cup Powdered Sugar
10 Strawberry Wafer Cookies (about 4 oz, for extra crunch)
For the topping:
Whipped Topping, about half a small tub, thawed and placed into a pastry bag with a star tip (Wilton 1M tip recommended)
Directions:
The Crust:
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