Preparation HALVE 3 cookies; set aside. Finely roll 12 cookies; mix with margarine. Press crumb mixture on bottom of 9-inch springform pan; stand remaining 14 cookies around edge of pan.
DISSOLVE gelatin in boiling water in large bowl; stir in cold water and strawberry puree. Refrigerate until slightly thickened.
BEAT gelatin with electric mixer on high speed until foamy, about 2 minutes. Fold in 2 cups whipped cream. If necessary, refrigerate until mixture mounds. Spoon into prepared crust.
REFRIGERATE 4 hours or until firm. Remove side of pan; garnish with remaining whipped cream, halved cookies, strawberries and mint sprig, if desired.
Great Substitute: Substitute raspberries for strawberries.