Here’s what you’ll need to get started:
- 1 cup of sugar
- 3 Tbsp. of cornstarch
- ¼ tsp salt
- 1 cup water
Cook these four ingredients in a small pan until thickened. Then add 2 Tbsp of strawberry Jell-o. Cool.
Put two cups of cut up strawberries (fresh, not frozen) into a graham cracker crust. Pour the cooked mixture over the berries. Cool in refrigerator. Before serving, top with whipped cream.
Now, if you prefer, you can bake your own favorite piecrust and let it cool before you follow the recipe. Or you can get creative with ready-made crusts. I’ve used both the Keebler sugar cookie crust and the chocolate Oreo crust. The vanilla wafer crust is okay too.
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