No Crust Strawberry Pie

Warning: make sure that you use the pudding that needs to be cooked--"Cook and Serve Sugar-Free" 24 ounces fresh strawberries 1 (2.1 ounce) package sugar-free cook and serve vanilla pudding mix 1 (.6 ounce) package sugar-free strawberry flavored gelatin 2 cups water Directions 1--Rinse and hull strawberries. Distribute evenly in a 10-inch pie pan. 2--In a medium saucepan combine pudding mix, gelatin mix, and water. Stir well and bring to a full boil. Pour mixture over strawberries and refrigerate for 4 to 6 hours. Top with light frozen whipped topping prior to serving, if desired

anyone ever tried this one... great pie, easy to make! Its shown as full fat cool whip and regular jello, but I've always changed it to SF Jello and FF Cool whip. When I did low carb I would make this and eat it like mousse instead of spooning it into a crust, good stuff!! cool whip pie 2/3 cup boiling water 1 pkg. (4-serving size)sugar free JELL-O Brand Strawberry Flavor Gelatin Ice cubes 1/2 cup cold water 1 tub (8 oz.) fat free COOL WHIP Whipped Topping, thawed 1 HONEY MAID Graham Pie Crust (6 oz.) STIR boiling water into dry gelatin mix in large bowl at least 2 min. until completely dissolved. Add enough ice to cold water to measure 1 cup. Add to gelatin; stir until slightly thickened. Remove any unmelted ice. Add whipped topping; stir with wire whis****il well blended. Refrigerate 15 to 20 min. or until mixture is thick enough to mound. SPOON into crust.