2 1/2 c. graham crackers (crushed)
1/2 c. butter (softened)
1/2 c. sugar

Mix together and press in a 9x13 inch pan. 1 lg. pkg. strawberry Jello 1/2 c. sugar 1 (12 oz.) container Cool Whip

Put strawberries in pan and bring to a boil. Add Jello and sugar. Stir until dissolved and heat until boiling. Remove from heat and cool. When cool, add 1/2 of the Cool Whip and mix well. Pour over cracker crumbs and refrigerate for 2 hours. Spoon rest of Cool Whip on top and spread it around.