2 tbsp. cornstarch
1 c. sugar
1 c. water
1/2 pkg. strawberry jello
1 qt. fresh strawberries
1 baked 9-inch pie shell

Blend together cornstarch and sugar. Combine with water in saucepan. Cool until thick (3 to 5 minutes). Add jello to mixture and stir until dissolved. Allow to cool but not completely cold. Clean strawberries and spread evenly in baked pie shell. Pour cooled, cooked mixture over all. Chill for 2 to 3 hours. If desired, serve with whipped topping. Can also be used with peaches (apricot jello).