• 1/4 cup sugar
• 1 teaspoon ground cinnamon
• 3 sheets (about 12x16 1/2 inches) frozen phyllo dough, thawed
• Butter-flavor vegetable oil spray
• 1 pint hulled and sliced fresh strawberries (about 2 cups)
• 2 tablespoons confectioners’ sugar
• 2 cups frozen fat-free or light whipped topping, thawed (about 5 ounces)
• Sifted confectioners’ sugar (optional)

Preheat oven to 375°F.

In a small bowl, stir together sugar and cinnamon.

Cover phyllo with a damp dish towel or damp paper towels. Working quickly, lay 1 sheet of phyllo on a large sheet of cooking parchment; spray phyllo lightly but evenly with vegetable oil spray. Sprinkle with 1 tablespoon sugar mixture. Spray both sides of another sheet of phyllo, then stack it directly over first sheet; sprinkle with 1 tablespoon sugar mixture. Repeat with remaining phyllo; sprinkle with remaining sugar mixture. Using kitchen scissors, cut parchment and phyllo stack in half crosswise, forming two 12x8 1/4-inch rectangles. Transfer phyllo stacks, still on cooking parchment, to two baking sheets.

Bake for 10 to 12 minutes, or until phyllo is golden brown and crisp. Using a long, sharp knife, preferably a chef’s knife, cut each phyllo rectangle into six rectangles, 4x2 3/4 inches each. (To get this size, cut each rectangle into thirds crosswise and lengthwise.) Let cool completely on cooling racks.

Meanwhile, in a medium bowl, combine strawberries and confectioners’ sugar.

To assemble, for each serving, arrange one phyllo rectangle on a serving plate and top with 1/4 cup whipped topping and 1/4 cup berries; repeat, then top with a third phyllo rectangle. Dust with confectioners’ sugar.