Graham or baked pie crust
3 tbsp. strawberry Jello
1 c. sugar
3 tbsp. Karo syrup
1 c. water
3 tbsp. cornstarch
1 to 1 1/2 qt. berries

Arrange berries in crust. Add cornstarch to water to dissolve. Add Jello, sugar, water and Karo syrup. Bring contents to a boil. Stir constantly until clear. Cool slightly. Pour over berries; refrigerate.