For the crust

Preheat oven to 350 degrees F.

Mix the graham crack crumbs and 1/4 cup sugar in a bowl. Add the melted butter and mix well. Pour the mixture into a 9″ x 13″ pan and press evenly to make a crust.

Bake for 15 minutes. Place on a rack to cool then chill in the refrigerator for 15 minutes. You want the crust to be cold before you add the next layer.

For the cream cheese layer

Dissolve the lemon Jell-O in 1 cup boiling water. Set aside to cool.

In a stand mixer, beat the cream cheese with 1/2 cup sugar. Gently fold in the Cool Whip, being sure that everything is well-incorporated (if you are using whipped cream, be careful not to deflate the cream).

Gently stir in the cooled lemon Jell-O mixture.

Pour the cream cheese mixture onto the cooled crust and level evenly. Place in the refrigerator and chill until firm, at least 2 hours. This layer must be firm before pouring on the last layer.

For the Jell-O layer

While the cream cheese layer cools, dissolve the strawberry Jell-O in 3 cups boiling water. Set aside to cool.

Gently pour the strawberry Jell-O mixture over the cream cheese layer. Place in the refrigerator and chill for at least 6 hours, but overnight is preferable. The Jell-O layer must be fully set.

Cut into squares and serve.