HEAT oven to 350ºF.
COMBINE cookie crumbs, 2 Tbsp. sugar and butter; press onto bottom and up side of 9-inch pie plate. Bake 10 min.; cool.
USE pulsing action to process whole strawberries and remaining sugar in food processor just until berries are finely chopped. Add cream cheese; process just until blended. Spoon into large bowl. Add dry pudding mixes; stir 2 min. Gently stir in 1-1/2 cups COOL WHIP; spoon into crust.
REFRIGERATE 2 hours or until firm. Garnish with remaining COOL WHIP and sliced strawberries just before serving.