Small sack vanilla wafers; crushed 8 oz Cool Whip
6 oz package strawberry Jello
16 oz strawberries; drained
½ stick oleo
Crush cookies finely. Melt oleo and mix with cookie crumbs. (Reserve ¾ cup of crumbs.) Press rest in the bottom of 3 quart Pyrex long dish. Refrigerate. Mix Jello according to package. Use strawberry juice for liquid, add water if needed for cup cold water. Put in refrigerator until slushy. Beat in Cool Whip to Jello. Add strawberries and stir. Pour in crust. Sprinkle top with reserved cookie crumb mix. Press down gently. Refrigerating overnight is best.