Barbara Jones, S.H.S.
- 2 cups water
- 1/2 cup cornstarch
- 1/4 cup white Karo®
- 1/4 tsp salt
- 2 cup sugar
Cook above ingredients until it turns clear. Remove from heat and add 13 ounce box strawberry jello. Set aside to cool. When cooled, add 1 quart fresh strawberries that have been sliced and drained. Pour into baked pie crust.
Chill. Top with Cool Whip®.
MAKES 2 PIES.
