1 c. boiling water
4 serving pkg. sugar-free strawberry gelatin mix
1 c. ice cubes & cold water
2 bananas, thinly sliced
Ready to fill graham cracker pie shell (or prebaked 8" bottom pie crust)
2 c. sliced fresh strawberries

Pour boiling water over gelatin mix in bowl. Stir until completely dissolved. Fill a 1 cup measuring cup with ice cubes, then fill to top with cold water; stir into gelatin until ice melts. Chill until mixture is syrupy.

Meanwhile, peel and slice bananas, arrange slices in bottom of pie shell. Wash, hull and slice berries; arrange attractive over bananas. When gelatin is syrupy, spoon it over berries, using only enough to coat berries completely. (Any remaining gelatin can be chilled until set and served as an ultra-low calorie snack or dessert.) Chill pie until glaze is firm. Makes 8 servings.