MIX crumbs, sugar and butter in 13x9-inch pan; press onto bottom of pan. Refrigerate 15 min.
BEAT cream cheese and 2 Tbsp. milk in large bowl with wire whisk until well blended. Gently stir in half of the whipped topping. Spread over crust; top with strawberries. Pour 3-1/2 cups milk into large bowl. Add dry pudding mixes. Beat 2 min. Pour over strawberries.
REFRIGERATE 4 hours or until set. Spread with remaining whipped topping just before serving. Store any leftovers in refrigerator.
KRAFT KITCHENS TIPS
Prepare as directed, using PHILADELPHIA Neufchatel Cheese, 1/3 Less Fat than Cream Cheese; fat-free milk and COOL WHIP LITE Whipped Topping.
To speed-soften cream cheese, place 1 completely unwrapped package of cream cheese on microwavable plate. Microwave on HIGH 15 sec.
RECIPE COURTESY OF KRAFT FOODS