Preheat oven to 350 degrees.

Spray an 8 inch pie pan with non-stick cooking spray. Sprinkle with graham cracker crumbs to even coat and press down in pan. Bake in preheated oven for 5 minutes. Allow crust to cool completely.

Spread strawberry preserves onto bottom of crust. Mix cream cheese and sugar in medium bowl with electric mixer or wire whisk until well blended. Gently stir in 1/2 of the whipped topping; mixing well. Spread over strawberry preserves.

Pour milk into a large mixing bowl. Add dry pudding mixes. Beat with wire whisk or electric mixer for 2 minutes or until blended. Gently stir in remaining whipped topping. Spread over cream cheese layer.

Garnish with fresh sliced strawberries, if desired.

Refrigerate for 4 hours or until set.

Nutrition Information:
143 Cal., 0.3 g. fat, 0 g. fiber