1 (3 oz.) pkg. strawberry Jello
2/3 c. boiling water
1 pkg. (10 oz.) quick thaw strawberries
1 (8 oz.) container Birds Eye Cool Whip, thawed
9" graham cracker crumb crust

Dissolve Jello in boiling water, stirring 3 minutes. Add frozen strawberries, stir constantly until berries separate and Jello begins to thicken.

Blend in whipped topping. Whip until smooth. Chill if necessary until mixture will mound. Spoon into pie crust. Garnish with whipped topping and strawberries, if desired.