1 graham cracker crumb crust
1 8 ounce tub Cool Whip, thawed
1 small package of strawberry Jello
1 cup chopped strawberries
2/3 cup boiling water
1/2 cup cold water
ice cubes
In a large bowl, stir boiling water and Jello for 2 minutes or until Jello is completely dissolved. Mix cold water and ice cubes to make 1 1/4 cups; add to dissolved Jello stirring until slightly thickened. Stir in Cool Whip and strawberries with a whisk until smooth and refrigerate for 15 minutes or until Jello will mound. Spoon filling into pie crust and refrigerate until firm or about 4 hours. Garnish with fruit and serve.
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