12 graham crackers, finely crushed (about 2 cups)

6 T. margarine, melted

1 cup plus 2 T. sugar, divided

4 pkg. (8-oz. each) cream cheese

½ cup strawberry preserves

2 cups chopped fresh strawberries

1 tub (8-oz.) non-dairy whipped topping

Mix graham crumbs, margarine, and ¼ cup of sugar; press onto bottom of 9×13-inch pan. Refrigerate while preparing filling. Beat cream cheese and ¾ cup of sugar in large bowl with electric mixer until blended. Add preserves; mix well. Place strawberries and remaining 2 T. sugar in small bowl; mash with a fork. Stir strawberry mixture and whipped topping into cheese mixture. Spoon over crust. Cover. Refrigerate 4 hours or until firm. Store in refrigerator.

Recipe by Angela Rouch, Peru, Indiana