CRUST:

1 1/3 c. vanilla wafers (about 30), chopped up
1 tbsp. sugar
1/4 c. (1/2 stick) butter, melted

Mix together crumbs and sugar. Stir in butter. Press mixture firmly and evenly against bottom and sides of 9-inch pie pan. Bake in preheated 350 degree oven about 5 minutes. Let cool.

FILLING:

1/2 c. sugar
1/2 tsp. grated lemon peel
1 1/2 c. water
1 (3 oz.) pkg. strawberry Jello
1 c. sour cream
1 1/2 c. sliced fresh strawberries

In saucepan, place sugar and peel. Stir in 1 cup of water, heat to boiling. Add Jello and stir until dissolved. Add remaining 1/2 cup of water. Chill until partially set. Whipped chilled mixture until it is fluffy and light in color.

In chilled bowl with chilled beaters, whip sour cream until it doubles in volume, about 5 minutes with electric mixer. Fold into whipped Jello. Fold in strawberries. Turn into crust and chill until set. Garnish with whipped cream and strawberries.