Ingredients
2/3 C boiling water
1 pkg. (4-serving) Strawberry SFFF Gelatin
1/2 C cold water
Ice cubes
1 (8 oz.) cool whip lite, thawed
1 C chopped strawberries
1 Honey Graham Pie Crust (6 oz or 9 inch)
whole strawberries, halved
Stir boiling water into gelatin until completely dissolved. Mix cold water and ice to make 1 cup, add to gelatin, stirring until slightly thickened, Remove any remaining ice.
Stir in 2-1/2 cups of whipped topping with wire whisk until smooth.
Fold in chopped strawberries.
Refrigerate 15 to 20 minutes or until mixture is very thick and will mound. Spoon into crust.
Refrigerate 4 hours or overnight.
Garnish with remaining whipped topping and strawberry halves.
Store leftover pie in refrigerator.
Nutrition Details (per serving), Calories 130, Total Fat 4.5 g, Dietary Fiber 1 g
