Step 1

Whisk together the water, sugar, and cornstarch. Bring to a boil over medium high heat. Reduce heat and simmer 1-2 minutes.

Step 2

Stir in the Jello until dissolved. Let the mixture cool 5-10 minutes.

Step 3

Spoon the strawberries into the mini graham cracker crusts.

Step 4

Pour the Jello mixture slowly over the tops of the pies. Let the Jello fill in and then pour more on top being careful not to over fill.

Step 5

Refrigerate until set. Top with Cool Whip and a whole strawberry, if desired.