Submitted by Linda Hauser, Coles-Moultrie Electric Cooperative
- 1 graham cracker crust
- 1 pint strawberries
- 1 3 oz. sugar free strawberry jello
- 1 3 oz. sugar free cook and serve vanilla pudding
- 1.5 cups Water
- Cut and layer half of strawberries in crust. In saucepan place dry jello, pudding and water. Over medium heat stir constantly and bring to a boil. Pour half of the hot mixture over strawberries in crust. Place rest of berries on top of the crust and cover with remaining hot mixture. Cool at least 2 hours or more. Top each piece with whipped cream. Refrigerate.