1 store-bought graham cracker pie crust
1 small box strawberry jello mix
1 (8 oz.) non-dairy whipped topping, thawed
1 pint of fresh or frozen strawberries
If you use fresh strawberries, cut in half, put in bowl and sprinkle small amount of sugar over them. Let stand at room tempersture for an hour or so. If using frozen, thaw and add when jello has cooled.
Dissolve jello in 3/4 cup of hot water in large bowl. Let cool at room temperature.
Add whipped topping and strawberries to the jello. Mix well and pour into the crust. Refrigerate for a little while before cutting. Garnish with sliced strawberries if desired.
Makes 6-8 servings.
Submitted By: Pat Wynn
Date: June 6, 2005