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A light pie that is great for summer but can be enjoyed anytime of year!
Prep Time: 00:10
Cook Time: 02:05
2 pints fresh strawberries, hulled
2 tablespoons cornstarch
1 - 1/2 cups cold water
1 package (.3 ounce) sugar-free strawberry gelatin
3 tablespoons sugar
1 reduced-fat graham cracker crust (8 inches)
2 cups reduced-fat whipped topping (optional)
1Wash and Slice 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.
2Remove 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.
3Garnish each serving with whipped topping if desired. You can eat it just as it is though. I won't tell!
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