Mix graham crumbs, 1/4 cup sugar and butter and press into 13X9 baking pan. set aside.
2
Beat cream cheese, 1/4 sugar and milk until smooth, and then stir in cool whip. Spread over crust and refrigerate.
3
Meanwhile, stir 2 cups boiling water into jello at least 2 min until completely dissolved. Then stir in 1 1/2 cups cold water. Refrigerate 1 1/2 hours or until slightly thickened.
4
Stir in strawberry slices. Spoon over cream cheese layer. Refrigerate 30 mins or until firm.