2/3 cup boiling water
1 package (4-serving size) Strawberry Flavor Gelatin
1/2 cup cold water
1 (8 oz.) container non-dairy whipped topping, thawed
1 cup chopped fresh strawberries
1 (6 oz. size) ready-made store bought graham cracker crumb crust
1 cup sliced strawberries
Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved. Add enough ice cubes to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice.
Add whipped topping; stir until well blended. Stir in chopped strawberries. Refrigerate 20 to 30 minutes or until mixture is very thick and will mound. Spoon into crust.
Refrigerate for 4 hours or overnight until firm. Top with sliced strawberries before serving. Store any leftover pie in refrigerator.
Makes 6-8 servings.
Photograph taken by Diana Baker Woodall© 2005
Source: Recipe adapted from Kraft Foods
Date: June 21, 2005