2 c. Bisquick
1/2 c. soft butter
1/3 c. boiling water
1 c. sugar
1 c. water
3 tbsp. cornstarch
2 qts. fresh strawberries
Few drops red food coloring
1 container Cool Whip

CRUST: In a small bowl combine Bisquick and butter. Add 1/3 cup water, stir vigorously with fork until dough forms a ball and cleans the bowl. Pat dough evenly into 12" pizza pan, flute edge. Bake 10 to 12 minutes at 425 degrees. Cool.

FILLING: In 2 quart saucepan, crush 1 heaping cup of fresh berries. Add sugar, water and cornstarch. Cook and stir over medium heat until thick. Stir in red food coloring. Cool. Cover crust with remaining fresh berries, well drained. Cover with cooked filling. Top with Cool Whip. Keep in refrigerator.