2¼ c. crushed cinnamon graham crackers (about 9)
1 8-oz. pkg. cream cheese, softened
¾ c. (½ of 18-oz. jar) Smucker’s Strawberry Preserves
1 tsp. vanilla extract
1 lb. strawberries, hulled
½ tsp. cinnamon
¼ c. sliced almonds
Mix cream cheese, preserves and vanilla in medium bowl with a fork until incorporated. Spoon 1½ tablespoons of graham cracker crumbs in each of 8 dessert cups, and save remaining crumbs. Add the cream cheese mixture evenly over the graham cracker crumbs and flatten tops slightly with a spatula. Sprinkle remaining crumbs evenly over cream cheese mixture and gently press down with a spatula. Place 1 whole strawberry in the middle of each cup on top of the crumbs. Slice another strawberry in half and place each half on either side of the whole strawberry. Sprinkle cinnamon and almonds evenly over fruit and serve immediately. Cover and refrigerate leftovers.