2 pt. fresh or frozen strawberries
2 tbsp. cornstarch
1 1/2 c. cold water
1 (3 oz.) pkg. sugar-free strawberry gelatin
3 packs Sweet 'N Low or other sweetener
1 graham cracker crust or a regular crust, baked

In a saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes until thickened. Remove from heat; stir in gelatin until dissolved. Put sweetener over berries; stir into gelatin. Pour into crust and refrigerate for 2 hours or until firm. Garnish with reduced-fat whipped topping, if desired. I sometimes substitute fresh peaches and peach gelatin.