Submitted by Aunt Janice!
2 pints fresh strawberries, hulled ( or fresh peaches )
2 tablespoons cornstarch
1-1/2 cups cold water
1 package ( .3 oz ) sugar-free strawberry gelatin ( or peach gelatin )
3 tablespoons sugar
1 reduced-fat graham cracker crust ( 8 inches)
2 cups reduced-fat Cool Whip whipped topping
Set aside four whole berries for garnish ( or peaches ). Slice remaining strawberries ( or peaches ) and set aside. In a large saucepan, combine cornstarch and water until smooth. Bring to a boil; cook and stir for 2 minutes until thickened.
Remove from heat; stir in gelatin and sugar until dissolved. Stir in sliced strawberries ( or peaches ) Pour into the crust. Cover and refrigerate for 2 hours or until firm.
Cut reserved strawberries in half ( or peaches ). Garnish each serving with whipped topping and a berry half ( or peaches ).
Yield: 8 servings