MIX graham crumbs and margarine; press onto bottom and up side of 9-inch pie plate.
BEAT cream cheese with mixer until creamy. Gradually add concentrate, beating well after each addition. Whisk in 1 cup Cool Whip; spoon into crust.
REFRIGERATE 6 hours or until firm. Meanwhile, toss berries with sugar. Refrigerate until ready to use. Pipe or spoon remaining Cool Whip around edge of pie just before serving. Top with berry mixture.
serving size = 1 piece (82 g)