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Categories:Viewed: 4 - Published at: 8 years ago
Ingredients
- 2 pt. fresh strawberries
- 2 Tbsp. cornstarch
- 1 1/2 c. cold water
- 1 pkg. sugar-free strawberry jello
- 3 Tbsp. Splenda
- 1 reduced fat graham cracker crust
- 2 c. reduced fat Cool Whip
Method
- Slice strawberries and set aside. In a saucepan, combine cornstarch and water until smooth. Bring to a boil; cook for 2 minutes or until thick. Remove from heat and stir in jello and Splenda until dissolved. Stir in sliced strawberries. Pour into crust. Cover and refrigerate for 2 hours. Garnish each serving with whipped topping and half a strawberry.
