1 qt. fresh strawberries
1 c. sugar
3 tbsp. cornstarch
1 c. water
1 (8 oz.) container Cool Whip
2 graham cracker pie shells
1 (6 oz.) pkg. strawberry Jello

Wash and cut up strawberries and set aside. Mix sugar and cornstarch in a 2- quart saucepan. Add water gradually and stir until smooth. Cook and stir over medium heat until thick and clear. Add Jello to cooked mixture and mix well. Cool. Stir in berries. Pour in pie shells. Top with Cool Whip, if desired. Chill in refrigerator. Pie tastes best when prepared at least 1 day before serving.