1 pkg. unflavored gelatin
1/4 c. cold water
2 c. strawberries, hulled and sliced
1/4 c. sugar
1 c. heavy cream, chilled
3 tbsp. powdered sugar
1 graham cracker crust

Put the cold water in a saucepan; sprinkle gelatin on top and let stand a minute to soften. Then stir over low heat until dissolved. Remove from heat.

In a food processor or blender, combine berries, granulated sugar and gelatin mixture. Whirl to puree; pour in a bowl. Chill until mixture will stand in peaks, about an hour. Beat heavy cream and powdered sugar in a chilled bowl until soft peaks form. Pour 1/4 of cream into strawberry puree to lighten, then fold in the remaining cream. Pour into crust and refrigerate for 2 hours or more before serving.