Strawberry Creme Pie
Graham Cracker Crust:
1½ cups graham cracker crumbs
⅓ cup granulated sugar
⅓ cup butter, melted
Strawberry Crème Pie Filling:
1 (3 oz.) package strawberry gelatin
⅔ cup boiling water
½ cup cold water
½ cup ice cubes
1 (8 oz.) container Cool Whip topping
4 cups fresh strawberries sliced
Using a food processor, pulse graham crackers until crumbly. Mix in sugar and melted butter until crust forms.
Press graham cracker crust into a 9-inch pie dish. Place pie crust in refrigerator to harden while making filling.
In a large bowl, add boiling water to the strawberry gelatin. Stir gelatin powder until completely dissolved. Add ½ cup cold water and ½ cup ice cubes, stir until gelatin is slightly thickened. Let the gelatin mixture sit for a few minutes to thicken slightly before you add the cool whip otherwise it won’t set up.
Add cool whip topping to the gelatin mixture and whisk together until light and fluffy. Stir in sliced strawberries. Refrigerate for 15 minutes.
Add strawberry pie filling to pie crust. Refrigerate for up to 6 hours until firm or overnight. Top with cool whip and sliced strawberries.