In bowl, toss strawberries with jelly or 2 tablespoons sugar; cover and set aside.
In mixer bowl, beat cheese, milk, juice and 2 tablespoons sugar until smooth; fold in whipped topping. Spoon 2 tablespoons crumbs into each of four 8- to 10-ounce stemmed glasses. Top each with about 1/4 cup of the strawberries, 1/2 cup of the cream cheese mixture, then the remaining crumbs and strawberries, dividing equally. Serve immediately or cover and refrigerate up to 6 hours.
Makes 4 servings.
Source: E-Cookbooks.net