Step 1

CRUST

Step 2

Crush your graham crackers. There are 2 ways I do this. Use your food processor or place the crackers in a ziplock bag, seal and use a rolling pin.

Step 3

Add sugar - because I was making mine a lower sugar version, I used Truvia. You use half the amount of regular sugar.

Step 4

Add melted butter and mix all together until you've got a crumbly texture.

Step 5

Pour into your glass baking dish. Mine was a 12x7in dish. A slightly larger one would work just fine.

Step 6

Use the bottom of a glass or measuring cup to press the graham cracker mixture down until it's firm and no longer loose.

Step 7

PIE

Step 8

Using a medium saucepan, bring water, sugar, and cornstarch to a boil. Stir consistently once it heats up because it can burn easily. When the mixture is getting thick and clearing up, remove from heat.

Step 9

Add strawberry jello, mixing well.

Step 10

Let it cool for about 10 min.

Step 11

Fold in your fruit, then pour into your baking dish.

Step 12

Place in the fridge for at least a couple of hours before serving. If it's not completely set, it needs more chill time.