3 tbsp. jello, strawberry
2 tbsp. cornstarch
1 c. sugar
1 1/4 c. water
1 pt. strawberries
1 graham cracker crust, 8-inch (Keebler)
8 oz. (1 tub) Cool Whip

In a saucepan, mix together jello, cornstarch and sugar. Add water and mix thoroughly. Cook over medium high heat, stirring occasionally, until mixture comes to a boil and is transparent. Remove from heat. Cool and set aside.

Wash and dry strawberries. Slice in half and arrange in pie crust. Pour cooled jello mixture over strawberries. Refrigerate until set, about 2 hours. Top with Cool Whip. Keep refrigerated.

Makes 6 servings.