2/3 c. boiling water
1 (4 serving size) box Jell-O sugar-free strawberry
1/2 c. cold water
1 (8 oz.) tub light Cool Whip
1 c. strawberries, chopped
1 graham cracker crumb crust
5 whole strawberries, halved

Stir boiling water into Jell-O in large bowl and stir until completely dissolved. Mix cold water with ice cubes to make 1 cup. Add to Jell-O, stirring until slightly thickened. Remove any remaining ice. Stir in 2 1/2 cups of Cool Whip with wire whisk until smooth. Mix in chopped strawberries. Refrigerate 15 to 20 minutes or until mixture is thick and will mound. Spoon into crust. Refrigerate 4 hours or overnight. Garnish with Cool Whip and strawberry halves.

Serves 8.