1 1/2 c. sugar
1 1/2 c. boiling water
4 level tbsp. cornstarch
1 (3 oz.) box strawberry Jello
2 cooked, cooled pie shells
2 cartons fresh strawberries

Mix sugar and cornstarch well. Add boiling water to mixture. Dissolve well and cook on low or medium heat until mixture becomes clear looking and thick. Add Jello. Cool mixture by setting pot in ice water in sink. When cool, add strawberries. Pour into pie shells and refrigerate. Serve with whipped cream. Yield: 2 pies.

HINT: Wash, hull and slice strawberries while your liquid mixture is cooling.