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What you need:

• 2/3 cup of boiling water
• 1 package of strawberry gelatin
  (a four serving size)
• 1/2 cup of cold water
• Ice cubes
• 1 tub (8 ounces) of a non-dairy whipped topping*
• 1 prepared graham cracker pie crust
  (6 ounce or 9 inch in size)
• Strawberry slices for garnishes along with a sprig of mint

What you do:

1. Stir the boiling water into a large bowl containing the gelatin and stir for at least 2 minutes to make sure the gelatin becomes completely dissolved.
2. Mix the cold water and ice to measure 3/4 cup.  Add this to the gelatin in the bowl. and stir until the mixture becomes somewhat thickened.   Remove any remaining ice.
3. Stir in the whipped topping with a wire whisk until the mixture is smooth.  Refrigerate for 15-20 minutes or until the mixture is very thick and will mound.
4. Spoon into the prepared pie crust and refrigerate for at least 4 hours or overnight.  Garnish with the sliced strawberries and mint sprig.

*  You can use real whipped cream
instead of the non-dairy whipped topping. Just whip a pint of whipping cream and add 2 tablespoons of sugar to the cream as you beat it.  Be careful not to overbeat or you will have butter. Add the whipped cream as you would the non-dairy topping in step 3 except fold in with a spatula, and continue to gently fold until well mixed.

This makes 8 luscious servings---

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