1 qt. fresh strawberries
1 (3 oz.) pkg. strawberry Jello
1 (9 inch) pie crust, baked
1 c. sugar
1 c. boiling water
1 (8 oz.) carton Cool Whip
3 tbsp. cornstarch

Wash and cap strawberries. Mix cornstarch, sugar and water, cook until thickened. Add Jello, stir until dissolved. Let cool. Arrange strawberries in baked and cooled pie crust. Cover with Jello glaze. Chill. Top with Cool Whip and serve.