2 graham cracker crusts
3 c. fresh sliced strawberries, sweetened with 1/2 c. sugar or use 8 pkg. Equal
2 boxes strawberry jello (regular or sugar-free)
1 1/4 c. boiling water
1 1/4 c. ice cubes
12 oz. Cool Whip

Mix jello with boiling water thoroughly. Add the ice cubes and stir until all is dissolved and refrigerate for 20 minutes.

To jello, add strawberries and Cool Whip; blend well. Divide contents into two pie crusts. Refrigerate 1 to 2 hours before serving.