Norma Lowery, D.H.S.

• 1 (4 serving package) strawberry jello
• 3/4 cup boiling water
• 1/2 cup ice cubes
• 1 (4 serving) size vanilla instant pudding
• 3/4 cup cold milk
• 3 1/2 cup Cool Whip®
• 1 pint (2 cup) strawberries
• 1 (9 inch) baked pie shell or 9 inch graham cracker crust.

1. Dissolve gelatin in boiling water. Add ice cubes until melted.
2. Prepare pudding with 3/4 cup milk; let stand about 2 minutes.
3. Blend in gelatin; chill if necessary until thickens.
4. Fold in strawberries and 2 cups of Cool Whip®. Pour into crust. Freeze 1 hour or chill in refrigerator 3 hours. Garnish with remaining Cool Whip® and extra strawberries.

---

---

---

---