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