Strawberry Chiffon Pie
1 package (3 oz) strawberry gelatin
3/4 cup boiling water
1-1/4 cups cold water
1 cup reduced-fat frozen whipped topping, thawed
2-1/4 cups sliced strawberries, divided
1 graham cracker crust ( 8 inches)
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 the strawberries.Pour into the crust.
Refrigerate for 3 hours or until set.
Garnish with the remaining strawberries