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Crust:
1 oil-based pie crust, baked and ready to go
Filling:
1/2 cup sugar
2 tablespoons cornstarch
1 cup cold water
1 package (.3 ounce) sugar-free strawberry gelatin
4 cups sliced fresh strawberries
Toping:
1/2 cup reduced-fat whipped topping
In a small saucepan, combine sugar and cornstarch.
Stir in water until smooth. Bring to a boil, stirring constantly.
Cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in gelatin until dissolved.
Let stand for 15 minutes.
Cut strawberries in fourths.
Place strawberries in a large bowl.
Add gelatin mixture; gently toss to coat.
Pour into crust.
Refrigerate for 4 hours or until set.
Garnish with whipped topping.
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1st Keep
 hanksmomnoms
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