2/3 c. boiling water
1 (4-oz.) pkg. strawberry Jell-O
Ice cubes
1 (8 oz.) tub Cool Whip
1 c. chopped strawberries
1 graham cracker crust
1 c. fresh sliced strawberries
Stir boiling water into Jell-O. Mix in a large bowl at least 2 minutes until completely dissolved. Add enough ice to cold water to measure 1 cup. Add gelatin, stir until slightly thickened. Remove any unmelted ice. Add Cool Whip. Stir with wire whisk until well-blended. Stir in chopped strawberries. Refrigerate 20 to 30 minutes until very thick. Spoon into crust. Refrigerate 6 hours. Top with sliced strawberries.
