• 1 1/3 c. Water, Divided
• 1 packet Strawberry Jell-O mix
• 1 8-oz container cool whip
• 1/2 c. Strawberries, sliced
• 1 pre-made graham cracker crust
• whipped cream
Boil 2/3 cup water; once bubbling, pour in Jell-o mix, stirring until dissolved. Remove from heat, stir in remaining 2/3 cup water (the water should be cool), and stir for about two minutes.
Mix in Cool Whip, stirring just until combined, then fold in strawberries and pour into graham cracker crust. Refrigerate until firm, 4 hours, or up to overnight.
Top with whipped cream just before serving.