What you need.
2 cups fresh strawberries
2/3 cup boiling water
1 pkg. (2 oz.) strawberry Jell-O
ice cubes
1/2 cup cold water
1 tub (8 oz) cool whip topping, thawed
1 graham cracker crust
Slice strawberries, refrigerate. Add boiling water to gelatin mix, stir 2 minutes until completely dissolved. Add enough ice to cold water to make 1 cup. Add to gelatin, stir until slightly thickened. Remove any unmelted ice.
Whisk in cool whip. Stir in strawberries, saving a few to decorate top. Refrigerate 20-30 minutes, or until mixture is very thick and will mound. Spoon into crust. Top with remaining strawberries. Refrigerate 6 hours or until firm.
Light cool whip and low calorie crust work well, also.
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