Ingredients
2 pints fresh strawberries, hulled2 tablespoons cornstarch1-1/2 cups cold water1 package (.3 ounce) sugar-free strawberry gelatin3 tablespoons sugar1 reduced-fat graham cracker crust (9 inches)2 cups reduced-fat whipped topping
Preparation
Set aside four whole berries for garnish. Slice remaining strawberries and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened.
Remove from the heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries. Pour into the crust. Cover and refrigerate for 2 hours or until firm.
Cut reserved strawberries in half. Garnish each serving with whipped topping and a berry half.
