1 baked pastry shell (9 inch deep dish)
1 qt. fresh strawberries
1 c. water
1/2 c. sugar
1 1/2 tbsp. cornstarch
4 tbsp. dry strawberry Jello powder
Red food coloring
Cool Whip topping

Cook sugar, water and cornstarch until clear and thickened. Stir in food coloring and Jello. Line the baked pastry shell with the strawberries. Pour the cooked, cooled mixture over the berries and chill several hours. Top with Cool Whip before serving.