Strawberry Graham Dessert

1 c graham cracker crumbs
2 tbsp butter, melted
1 package (3 oz) strawberry gelatin
1 c boiling water
1 package (16 oz) frozen sweetened sliced strawberries, thawed
1 tbsp lemon juice
4 oz cream cheese, softened
1/2 c confectioners' sugar
1 tsp vanilla extract
dash salt
1 c heavy whipping cream, whipped
fresh strawberries and mint, optional

1. In small bowl, combine cracker crumbs and butter; set aside 1 tbsp for topping. Press mixture into the bottom of a greased 8in square baking dish. Bake at 325 for 10-14 min or until golden brown. Cool on wire rack.
2. In a large bowl, dissolve gelatin in boiling water; stir in strawberries and lemon juice. Refrigerate until partially set, about 1 1/2 hrs.
3. In a small mixing bowl, beat the cream cheese, sugar, vanilla and salt until smooth. Fold in whipped cream. Spread half over cooled crust. Cover and refrigerate remaining cream mixture.
4. Pour gelatin mixture over filing; refrigerate until firm. Top with remaining cream mixture. Sprinkle with reserved crumb mixture. Refrigerate overnight. Garnish with fresh strawberries and mint if desired.