SPRINKLE 1 Tbsp. crumbs onto bottom of each of 12 paper-lined muffin cups; set aside. Sprinkle gelatine over 1/4 cup of the milk. Let stand 5 min. or until gelatine is softened.

MEANWHILE, beat cream cheese spread, sweetener and vanilla in medium bowl with wire whisk until well blended. Gradually add gelatine mixture and remaining 1/2 cup milk, mixing well after each addition. Spoon evenly into prepared muffin cups.

FREEZE several hours or until firm. When ready to serve, peel off paper cups; invert desserts onto dessert plates. Top with strawberries. Store leftovers in freezer.