1 3 oz. package strawberry Jell-O
1-2/3 cups boiling water
1 4-1/2 oz. container thawed Cool Whip
2 tablespoons sugar
1 baked 9-inch graham crust
1-1/2 cups strawberry halves

Dissolve Jell-O in boiling water. Chill until slightly thickened. Measure 1/2 cup and blend into Cool Whip mixture until firm enough to mound. Spread over bottom and up sides of crust. Stir strawberries into remaining thickened gelatin and gently spoon on top of Cool Whip mixture. Chill at least three hours. From Mary Albert.