2 tbsp. butter
1 c. graham crackers, crumbled

Preheat oven to 400 degrees. Melt butter in 9-inch cake pan. Add crumbs, mix. Press mixture into bottom of pan. Bake 5-7 minutes. Cool.

FILLING:

2 c. sliced strawberries
2 env. sugar-free gelatin
1 1/2 tbsp. cornstarch
4 pkgs. Equal
1 1/2 c. water

Mix cornstarch with 1/2 cup water. Add mixture of gelatin and water. Bring to rolling boil for 2 minutes. Set aside and cool. Fill cooled crust with strawberries. Pour gelatin mixture into crust. Chill for 2-3 hours.

WHIPPED TOPPING:

1/2 c. instant nonfat dry milk
1/2 c. ice water
2 pkgs. Equal
1/2 tsp. vanilla extract

Chill small bowl and beaters. Combine milk powder with ice water in chilled bowl. Beat until stiff. Add Equal and vanilla. Serve immediately. Makes 2 cups, 16 servings.