- 1 lb frozen whole strawberries, leaves removed – reserve one large strawberry for garnish, thawed (optional)
- 2 T raw sugar
- 1 T lemon juice
- 1 tsp vanilla extract, clear
- 1 pkt unflavored gelatin
- 16 oz whipped topping, thawed
- 9 1/2 inch pre-made graham cracker crust
In a medium sauce pan, add strawberries, lemon juice, sugar and vanilla. Cook on medium/high heat until brought to a boil, stirring constantly. Mash strawberries as they begin to thaw. Slowly add gelatin, remove from heat, and stir constantly for 3-5 minutes, or until the gelatin is completely dissolved. Set aside and allow to cool to room temperature. In a large bowl, gently fold together whipped topping and strawberry mixture until completely blended. May have some white marbling. Pour filling into the prepared crust, spreading evenly. Garnish with sliced strawberry, if desired. Refrigerate 6-8 hours or overnight until firm.
To have a lighter version of the pie, use a light whipped topping, do not use fat free or it may not set properly.