Tropical Strawberry Pie

This pie was awarded Best in Class at the Stoughton Fair Pie Baking Contest in 2011. It sold at the auction for $130.

I found the recipe at Kraft Foods and made a minor adjustment to the crust.  

40 NILLA Wafers
5 Tbsp. butter, melted 
1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened 
1/4 cup sugar 
2 cups thawed COOL WHIP Whipped Topping, divided 
1 can  (8 oz.) DOLE Crushed Pineapple, drained 
3/4 cup boiling water 
1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin 
1 cup ice cubes 
2 cups  sliced strawberries 

Crush wafers; mix with butter until well blended. Press onto bottom of 9-inch pie plate. Bake at 350 degrees F for 5 minutes.

Beat cream cheese and sugar in large bowl with mixer until well blended. Gently stir in 1 cup COOL WHIP and pineapple; spread over crust. 

Add boiling water to gelatin mix in medium bowl; stir 2 min. until completely dissolved. Stir in ice until melted. Add strawberries; stir. Refrigerate 5 min. or until slightly thickened; spoon over cream cheese layer. Refrigerate 4 hours or until set. Top with remaining COOL WHIP.

I also garnished it with a pineapple ring, kiwi slices and a whole strawberry.