3/4 c. finely crushed graham crackers (11 crackers)
2 tbsp. diet imitation butter, melted
1 (5/8 oz.) pkg. low-calorie strawberry flavored gelatin (2 env.)
1 tbsp. lemon juice
2 c. fresh or frozen whole unsweetened strawberries, thawed
2 egg whites
1/4 tsp. cream of tartar
1 (1 1/4 oz.) env. low-calorie dessert topping mix
1 tsp. skim milk

Combine graham cracker crumbs and butter. Press mixture firmly into 9 inch pie plate. Chill. Dissolve gelatin in 2 cups boiling water; add lemon juice. Measure 1/2 cup of gelatin mixture; stir in 1/2 cup cold water. Chill until partially set (consistency of unbeaten egg whites). Turn into chilled graham cracker crust; chill until almost firm.

To remaining gelatin mixture add 1/2 cup cold water and chill until partially set. Reserve a few strawberries for garnish. Sieve remaining strawberries; fold into partially set gelatin. In small mixer bowl beat egg whites with cream of tartar until stiff peaks form. Prepare dessert topping mix according to package directions. Gently fold egg whites into partially set gelatin mixture. Fold in 3/4 cup of whipped topping. (Refrigerate remaining topping.)

If necessary, chill strawberry mixture until it mounds. Pile strawberry mixture atop first layer in crust. Chill until firm. Stir skim milk into remaining topping until smooth and fluffy. Pipe or spoon whipped topping around edge of pie. Garnish with reserve strawberries. Makes 8 serving.