Start by making your crust out of graham cracker crumbs. Put 14 full graham cracker sheets in plastic bag and crush them with a rolling pin. Then in a bowl mix the crumbs with 1/2 cup of melted butter and 1/4 teaspoon of salt.  Then pat the crumbs down evenly in a 9x13 baking dish and bake in a 325 degree oven for 10 minutes. When the crust is done cool the pan on a wire rack.  While the crust is cooling in a large mixing bowl beat the powdered sugar and (softened) cream cheese on medium speed until combined.  Then fold in the (thawed) whipped topping until combined.  Spread this over the cooled crust. Arrange sliced strawberries on top . Cover and chill while preparing the top layer.  To make the top layer in a medium saucepan combine 1 cup granulated sugar, 1/4 cup of flour, and 3 tablespoons of strawberry-flavored gelatin. Then stir in 1 cup of water.  Cook and stir until thickened and bubbly. Then cook it 1 minute more. Remove from heat . Cover and set it aside to cool for 30 minutes.  Spoon the cooled gelatin sauce over the strawberry layer. Cover and chill in the refrigerator for at least 4 hours.