Categories: Dessert

Ingredients

• 2/3 c boiling water
• 1 pkg strawberry jello
• ice cubes
• 1/2 c cold water
• 1 tub cool whip lite whipped topping thawed
• 1 c chopped strawberries
• 1 ready to use graham cracker crum crust
• 1 c sliced fresh strawberries

Directions

1. Stir boiling water into dry geleatin mix in large bowl at least 2 min until completely dissolved. Add enough ice to cold water to measure 1c. Add gelatin stir until slightly thickened. Remove any unmelted ice.

2. Add whipped topping stir with wire whisk until well blended. Stir in chopped strawberries. Refrigerate 20-30 min or until very thick and will mound. Spoon into crust.

3. Refrigerate 6 hours or overnight until firm. top with sliced strawberries store in fridge.

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