Strawberry Chiffon Dessert

Tomorrow is Easter lunch at my parents house...I am going to make the dessert (and taco dip, yum!) I have made this before and it is a big hit (and super easy to make!)

Strawberry Chiffon Dessert

1 1/2 cups crushed graham crackers-about 24 squares (I use the boxed crumbs)
1/3 cup sugar
1/2 cup butter or margarine, melted

Filling:
1 pkg. (3 oz) strawberry jello
1 cup boiling water
2 pkgs. (one 8 oz, one 3 oz) cream cheese, softened
1 cup sugar
1 teaspoon vanilla extract
1 carton (16 oz) frozen whipped topping, thawed

Combine the first three ingredients; set aside 2 tablespoons for topping. Press remaining crumbs onto the bottom of an ungreased 9x13 inch baking dish; set aside. In a bowl, dissolve jello in boiling water; cool. In a mixing bowl, beat cream cheese and sugar. Add vanilla; mix well. Slowly add jello until combined. Fold in whipped topping. Spoon over crust; sprinkle with reserved crumbs. Cover and refrigerate for 3 hours or until set. Yield: 12-15 servings.