Strawberry Cream Pie

1 9-inch reduced-fat graham cracker crust
1 package (8 ounces) reduced- fat cream cheese, softened
1 teaspoon vanilla
1-3/4 teaspoons Equal for Recipes or 6 packets Equal sweetener
1 cup cold water
2 tablespoons cornstarch
1 package (0.3 ounces) sugar- free strawberry gelatin
3-1/2 teaspoons Equal for Recipes or 12 packets Equal sweetener
1 pint strawberries, hulled and sliced
8 tablespoons frozen light whipped topping

Beat cream cheese, vanilla, and 1-3/4 teaspoons Equal in small bowl until fluffy; spread evenly in bottom of crust.
    Mix cold water and cornstarch in small saucepan; heat to boiling, whisking constantly until thickened, about 1 minute. Add gelatin and 3-1/2 teaspoons Equal, whisking until gelatin is dissolved. Cool 10 minutes.
    Arrange half of the strawberries over the cream cheese; spoon half the gelatin mixture over strawberries. Arrange remaining strawberries in pie and spoon remaining gelatin mixture over second strawberry layer. Refrigerate until pie is set and chilled, 1 to 2 hours. Serve with whipped topping, if desired. Serves 8. Dietary exchanges: 1/2 fruit, 1-1/2 bread, 1-1/2 fat.