1 c. sugar
2 tbsp. cornstarch
1 c. water
1/4 c. raspberry Jello
1 qt. fresh strawberries
1 baked pie crust

Place sugar, cornstarch and water in a saucepan. Bring to boil and cook until thick and clear. Remove from heat and stir in 1/4 cup of raspberry Jello. Place clean and hulled berries in pie crust shell, slicing larger berries in half. Pour the cooked sugar, cornstarch, Jello mixture over berries. Refrigerate until serving. Can be served with whipped cream or ice cream also. Graham cracker crust may also be used.