1 (3 oz.) box strawberry Jello
1 (3 oz.) box instant vanilla pudding
1 med. Cool Whip (3 1/2 c.)
1/2 c. Ice cubes
3/4 c. milk
3/4 c. boiling water
Strawberries
1 (9-inch) graham cracker crust

Can use sugar free Jello and pudding and light Cool Whip.

Dissolve Jello with 3/4 cup boiling water, stir in 1/2 ice cubes until thickened slightly. Remove unmelted ice. Mix pudding with 3/4 cup milk. Whip Jello and pudding together until smooth. Add 3/4 cup chopped strawberries and 3 cups Cool Whip, blend until smooth. Pour into a 9-inch graham cracker pie shell. Garnish top with Cool Whip and strawberries. Refrigerate for at least 4 hours before serving.