5 Fresh Strawberries, wash & Cut into chunks (Optional)
1 -3oz pkg strawberry jello
1 8 oz container
1 graham cracker pie crust
1/2 c. boiling water
1 c. ice cold water
Sprinkle the strawberry chunks over the bottom of the prepared graham cracker pie crust, set aside. In a medium size bowl, dissolve the strawberry jello in 1/2 c. boiling water, until granules of sugar no longer appear on the spoon. Immediately add 1 c. Ice Water, stirring well, fold in 1 full container of Cool-Whip.
Pour into pie crust over the chopped strawberries. Refrigerate at least 1 hour prior to serving. The total prep time for this recipe is less than 10 minutes.
To get the Layered look, as pictured above, increase the amount of boiling water to 1 c. (instead of 1/2 cup).
Please note, do not use store brand (generic) cool-whip in this recipe as it will separate and create a pool of oil in the bottom of your pie crust, leaving yellow oozing mess.