1 (3 oz.) box strawberry Jello
1 (10 oz.) box sliced frozen strawberries
1 (8 1/2 oz.) can crushed pineapple, drained (juice NOT to be used in Jello)
1 (8 oz.) carton Cool Whip
1 (9 inch) graham cracker pie crust

(Thawed, and drained of juice to be used in Jello).

To box Jello, add 1 cup boiling water, juice from strawberries, and 1/2 cup ice water. Refrigerate until almost set. Remove from refrigerator and beat with a rotary beater until light and fluffy (will not stand in peaks). Fold in 1/2 of the Cool Whip and strawberry-pineapple mixture. Pour into graham cracker crust and return to refrigerator until set. Use remaining Cool Whip to top pie. Serves 6.