1 quart strawberries, capped and sliced
3 TBSP cornstarch
1 .3 oz pkg sugar free strawberry Jell-O
2 cups water
1/4 cup Splenda
1 9" deep dish pie shell, baked and cooled
Combine water and cornstarch. Bring to a boil. Remove from heat and stir in Jell-O and Splenda. Stir until gelatin is completely dissolved. All to cool to room temperature. Stir in Strawberries and turn into crust. Chill until firm. Serve with whipped topping.