combine crumbs sugar and butter press into ungreased 13x9x2 refrigerate 15 minutes. in mixing bowl beat cream cheese and confectioners sugar until smooth. whisk in 1 cup cool whip. spread over prepared crust. in a large bowl dissolve jello into bioling water. whisk in yogurt and 6 cups cool whip until blended pour over cream cheese layer refrigerate 1 hour. spread cool whip over strawberry layer. cover and refrigerate overnight. just before serving combine topping ingredients sprinkle over cool whip.