1 (3 oz.) pkg. strawberry jello (can use sugar free)
2/3 c. boiling water
2 c. ice cubes
1 (8 oz.) Cool Whip (can use "light")
1 c. sliced strawberries (fresh are best)
1 graham cracker crust

Dissolve gelatin completely, about 3 minutes. Add ice cubes and stir until thickened, about 2-3 minutes. Remove any unmelted ice. Blend in Cool whip; fold all until smooth. Fold in fruit; chill if necessary until mixture will mound.

Spoon into crust. garnish with crushed graham cracker and fresh strawberries if desired. Can use other such as raspberries and raspberry jello, peaches and peach jello, etc.

GRAHAM CRACKER CRUST:

Roll finely 1 package of graham crackers. Pour into bowl. Add 1/4 cup softened butter. Blend well with fork. Use 9 inch pie plate or square cake pan; press crumbs firmly. Bake in moderate oven (375 degrees) for 8 minutes. Remove to wire rack and cool thoroughly. Fill with a favorite recipe! Low calorie and delicious!