MIX graham crumbs and margarine; press onto bottom and up side of 9-inch pie plate.
ADD boiling water to jelly powder in large bowl; stir 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to jelly; stir until slightly thickened. Remove any unmelted ice. Whisk in Cool Whip until well blended.
SLICE enough berries to measure 1 cup; refrigerate until ready to use. Chop remaining berries; stir into jelly mixture. Refrigerate 20 to 30 min. or until mixture is very thick and will mound. Spoon into crust.
REFRIGERATE 6 hours or until firm. Top with sliced strawberries.