1 qt. fresh strawberries
1 (8 inch) pie crust, baked
3 tbsp. cornstarch
1 c. sugar
1 tbsp. red food coloring
3 tbsp. strawberry Jello
1 c. warm water

Combine cornstarch, Jello, sugar, water and food coloring. Cook over low heat until it is thick; let cool. When cool, add strawberries and stir to coat each berry. Pour into baked pie crust and chill until firm. Garnish with whipped topping and whole strawberries. May be frozen and used anytime within 6 months.