BLEND syrup, sucralose and strawberries on medium speed in blender or food processor until smooth. Add cream cheese, blending just until smooth. Add whipped topping and mix until uniformly blended.
POUR into pie crust. It will be very full.
FREEZE for 6 to 8 hours. For easier slicing, thaw at room temperature for 15 minutes before serving. Garnish with whipped topping or fresh berries, if desired.