2 pints fresh strawberries, hulled
2 tbsp. cornstarch
1 1/2 c. cold water
1 pkg. (.3 oz) sugar-free strawberry gelatin
3 tbsp. sugar
1 reduced-fat graham cracker crust (8 inch)
2 c. reduced-fat whipped topping

Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm. Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.