2 pints fresh strawberries, hulled
2 Tb. cornstarch
1 1/2 c. cold water
1 pkg. (.3 oz) sugar-free strawberry jello
3 Tb. sugar
1 graham cracker or shortbread crust
whipped topping
Slice strawberries and set aside.
In 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 jello mix and sugar until dissolved.
Stir in sliced strawberries.
Pour into the crust. Cover and refrigerate for 2 hrs. or until firm.
Serve with whipped topping. Voila! You have a quick, delicious dessert!
(Or in my husband's words, "It was truly legendary.")
