1 pkg. strawberry Jello
3/4 c. boiling water
1/2 c. ice cubes
1 pkg. instant vanilla pudding
3/4 c. milk
3 1/2 c. Cool Whip topping, thawed
1 pt. strawberries, sliced (can use frozen)
1 baked 9 inch pie shell (can use graham cracker crust)

Dissolve Jello in boiling water. Add ice cubes and stir well until melted. Prepare pudding with 3/4 cup milk, let stand about 2 minutes. Blend in Jello. Chill. Fold in 2 cups Cool Whip and strawberries.

Pour into crust. Freeze 1 hour or chill by refrigerator for 3 hours before serving. Garnish with remaining topping and additional strawberries.