Good Eating Monday: Creamy Layered Lemon Squares

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Greetings!
I have a flock of Purple Finches visiting the feeder now--it's two pairs of parents bringing their kids to the restaurant! 
Driving back from the fitness center this morning we can see an active Osprey nest in a bare tree overlooking the bay. One of the parents was sitting in it. They are a breed of hawk that dines on fish. Very common around here. They mate for life and this particular pair built their first nest in this tree months ago and I've been watching them every time we drive by to the fitness center.
My observation impression is this is their 3rd round of off-spring. It looks like they just build a new nest on top of old and go again. Though, I'm not sure about the habits of Osprey. 

Today's Good Eating recipe is a no-bake recipe from Honeymaid Graham Crackers that I tried called, "Creamy Layered Lemon Squares."
It came out looking just like the picture, but I thought the layer of strawberries in the middle lent an unpleasant sourness to this dessert that was otherwise creamy deliciousness.

I decided it would be better with just layers of graham crackers on bottom and middle rather then messing with cracker crumbs or a strawberry layer.
So here's my revised recipe without the strawberries in the middle or the cracker crumb crust that I think would taste better then the original recipe. 
Hint: Make this the night before you want to serve it!

Creamy Layered Lemon Squares (Revised)
Ingredients:
1 box of Graham Crackers
1-1/2 pkg. (8oz each) brick cream cheese, softened
1 tub (8oz) whipped topping, like Cool Whip
1/4 cup sugar or Splenda
6 oz. package lemon gelatin
1-1/2 cups boiling water
2 cups ice cubes
1 lb. strawberries, sliced to decorate top, if desired.

Directions:
Crust: Cover bottom of one 9 x 13 pan with an even layer of graham crackers.
Cream Cheese Layer: In a medium bowl, beat the softened cream cheese & sugar until smooth, then fold in 1 1/2 cups of whipped topping and spread over graham cracker layer. Top with another layer of graham crackers. Refrigerate while you're preparing the lemon layer.
Lemon Layer: In a medium bowl add boiling water to lemon gelatin and stir for 2 minutes or until completely dissolved. Stir in ice cubes until melted. Refrigerate 5 minutes or until thickened. Whisk in remaining whipped topping until well blended with lemon gelatin and creamy, then spread over middle layer of graham crackers. Refrigerate at over-night or at least 8 hours, so crackers get softened.

To Serve: Cut into 24 squares and top each square with 2 or 3 
strawberry slices.

Tip From Honeymaid for Softening Cream Cheese:
Place completely unwrapped cream cheese block in a microwaveable bowl and microwave on HIGH 20 seconds.
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It was one of the Air Force guys at Bible Study who suggested just using the strawberries on top and skipping them in the middle.
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Eat up, me hearties, yo-ho!

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