1 (9 inch) cooled crust
1 qt. washed, stemmed strawberries

GLAZE:

3 tbsp. strawberry Jello
3 tbsp. cornstarch
1 c. water
1 c. sugar

Combine ingredients and stir well. Cook over medium heat, stirring constantly, until clear red and thick. Cool 20 minutes. Pour over strawberries arranged in cool crust. Refrigerate. Cool Whip top when you serve.