Step 1

In a large mixing bowl, whisk together strawberry Jello and boiling water until the Jello is fully dissolved.

Step 2

Next, whisk the ice-cold water into the Jello mixture.

Step 3

Pour ¼ cup of the Jello mixture into the bottom of your prepared 9-inch graham cracker pie crust and chill for 30 minutes.

Step 4

While you wait for the Jello to chill, stir the Cool Whip into the remaining Jello mixture until fully incorporated. You don’t want to wait to do this because the Jello will set up.

Step 5

Smooth the filling on top of the strawberry Jello layer.

Step 6

Chill the pie in the refrigerator for at least 6-8 hours or overnight.

Step 7

Garnish the pie with whipped cream and strawberry slices (both optional) and serve.