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1 package (3oz) Jello-Wild Strawberry
2/3 cup boiling water
2 cups ice cubes
1 container (8oz) Cool Whip-thawed
1 cup diced fresh strawberries
1 prepared (8oz) 9 inch graham cracker pie crust

Dissolve jello completely in boiling water, stirring about 3 minutes.

Add ice cubes and stir constantly until jello is thickened about 2-3 minutes.

Remove any unmelted ice.

Using wire wisk, blend in Cool Whip, then whip mixture until smooth.

Fold in fruit and chill if necessary until mixture will mound.

Spoon into crust and chill for 3 hours.

Garnish if desired.

Other fruit options:
1 cup diced, peeled and pitted fresh peaches, or apricots
1 cup fresh raspberries or blueberries
1 cup diced orange sections or banana
1 can (8 1/4oz) apricots or sliced peaches, drained and diced
1 can (8 1/4oz) crushed pineapple, drained
1 can (8 1/4oz) fruit cocktail, drained

From the recipe box of Irene Johnson (compliments of Women’s Day Magazine)