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