Ingredients:

  • 1 pre-made graham cracker crust, 9-inch
  • 1 package strawberry gelatin, 3 oz
  • 1 cup boiling water
  • 1 tub whipped topping, 8 oz
  • 1 cup fresh strawberries, diced

Instructions:

  1. Bring 1 cup of water to a rolling boil. Pour it over the strawberry gelatin powder in a mixing bowl and whisk vigorously for 2 minutes until completely dissolved. Set aside to cool to room temperature.
  2. Using a hand mixer on low speed, gently stir the thawed whipped topping until smooth.
  3. Slowly pour the cooled gelatin mixture into the whipped topping. Use a rubber spatula to gently fold the mixture using a cut-and-fold motion until the color is a uniform pale pink.
  4. Gently fold in the diced strawberries.
  5. Spoon the filling into the graham cracker crust, smoothing the top with the back of a spoon.
  6. Cover loosely with plastic wrap and refrigerate for at least 4 hours or overnight until firm.
  7. Just before serving, top with sliced berries and optional fresh mint leaves.