3 c. graham cracker crumbs
1/2 c. sugar
1/2 c. softened butter

FILLING:

1 lg. pkg. strawberry Jello
1 pt. Cool Whip
3 c. fresh strawberries

Graham Cracker Crust: Blend above ingredients to make crust. Pour into a 10 x 14 (large cake) pan. Press until firm. Bake 8 minutes. Cool.

Filling: Dissolve Jello in 1 1/2 cups boiling water. Add 1 1/2 cups cold water. Refrigerate until partially jelled. Fold in 2/3 cups of Jello in Cool Whip. Pour over graham cracker crust. Fold berries into Jello and pour over Cool Whip. Refrigerate.