Ingredients
Graham Cracker Crust:
1½ cups graham cracker crumbs
⅓ cup granulated sugar
2 teaspoons ground cinnamon
⅓ cup butter, melted
Strawberry Pie Filing:
1 (3 oz.) package strawberry jello
⅔ cup boiling water
½ cup cold water
½ cup ice cubes
1 (8 oz.) container Cool Whip topping
4 cups fresh strawberries, sliced
Instructions
- Using a food processor, pulse graham crackers until crumbly. Mix in sugar, ground cinnamon and melted butter until crust forms.
- Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator.
- In a large bowl, add boiling water and gelatin powder. Stir gelatin powder until completely dissolved.Then, add ½ cup cold water and ½ cup ice cubes, stir until gelatin is slightly thickened.
- Add cool whip topping to gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries. Refrigerate for 30 minutes or until mixture has thickened.
- Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours or until firm. Top with cool whip and a slice strawberry.
(Source:http://deliciouslysprinkled.com/no-bake-strawberry-and-cream-pie/)