3/4 c. sugar
2 tbsp. cornstarch
2 tbsp. white Karo syrup
1 c. water
3 tbsp. strawberry Jello
1 qt. box strawberries

Cook sugar, syrup, water, and cornstarch until thick. While hot, add strawberry Jello. Mix well. Cut berries in half. Leave small ones whole. Pour into baked crust one layer of berries and another of syrup, then berries until you have used it all. Refrigerate. Cool Whip or whipped cream on top.