4 or 5 c. sliced strawberries
1 shortbread pie crust
1 small strawberry jello (sugar-free)
1 small vanilla cook and serve pudding mix
1 1/2 c. water
1 c. Cool Whip (fat-free)

Put sliced strawberries in pie crust. In medium saucepan, combine dry jello, dry pudding mix and water and cook over medium heat, stirring constantly, until it thickens and starts to boil. Remove from heat. Spoon hot mixture evenly over strawberries. Refrigerate at least 2 hours. Serve with 2 tablespoons Cool Whip on top of each piece.

Makes 8 servings.