Strawberry Chiffon Pie

I got this recipe out of one of my magazines in the summer of 2004 and have made it over 25 times since then. It is good, it is simple, it has eye appeal. What else is there? Hope you all enjoy it as much as our family does during this latter days of a very hot Southern summer.

1 (3-oz) pkg. Strawberry Jell-O
1 ½-cups cold water
2 3/4-cups sliced fresh strawberries, divided
3/4-cup boiling water
! Cup whipped topping
1 (8-in) graham cracker crust

In a large bowl, dissolve gelatin in boiling water. Stir in cold water. Refrigerate until slightly thickened. Fold in the whipped topping and 2-cups of strawberries. Pour into the crust. Refrigerate for three hours or until set. Garnish with the remaining strawberries (Serves 8)
Susana in Louisiana August 2007 listing of newsletter recipes.
Chris in NM

http://www.nancyskitchen