Ingredients:

• 2/3 cup – boiling water
• 1 packet – Strawberry flavoured gelatine
• 1/2 – cup cold water
• Ice cubes
• 1 tub, 8 oz – cool whip
• 1 cup – chopped strawberries
• 16 oz prepared graham cracker crumb crust

Method:

1. In large bowl, stir gelatine into boiling water for 2 mins or until dissolved.
2. In a separate bowl, mix cold water and ice to make 1.25 cup
3. Stir into gelatine – until slightly thickened. Remove any remaining ice.
4. Stir in whipped topping until smooth. Mix in strawberries.
5. Refrigerate for 30 minutes or until mixture sets. Spoon into crust.
6. Refrigerate for 4 hours or until firm.
7. Before serving, garnish with additional whipped topping and strawberries.

Recipe courtesy of Sify Bawarchi