1 pkg. (3 oz.) Jello (strawberry gelatin)
1 2/3 c. boiling water
2 c. (or one 4 1/2 oz. container) thawed Birds Eye Cool Whip Non-Dairy whipped
topping
2 tbsp. sugar
Red food coloring (optional)
1 baked 9 inch crumb crust, cooled
1 1/2 c. strawberry halves

Dissolve gelatin in boiling water. Chill until slightly thickened. Measure 1/2 cup and blend into Cool Whip with sugar. Tint to desired shade with food coloring. If necessary chill Cool Whip mixture until firm enough to mound. Spread over bottom and up sides of crumb crust. Stir strawberries into remaining thickened gelatin and gently spoon on top of the Cool Whip mixture. Chill at least 3 hours.