1 qt. of strawberries
1 1/2 c. water
2 tbsp. corn starch
Cool Whip
3/4 c. sugar
3 oz. pkg. of strawberry Jello
Graham cracker pie crust

Cook water, sugar and corn starch over medium heat until mixture comes to a boil. Continue to cook until thick and clear (2 to 5 minutes).

Stir in Jello until dissolved. Let cool slightly and pour over strawberries. Do not pour directly into the crust but over berries and when cooled (15 to 20 minutes), put into pie shell.

Refrigerate. Then before serving, top with whip cream.