1 quart strawberries, capped and sliced
3 TBSP cornstarch
1 3 oz pkg sugar free Strawberry Jell-O
2 cups water
¼ cup Splenda
1 9 inch deep dish pie shell, baked and cooled
Combine water and cornstarch. Bring to a boil, stirring. Remove from heat and stir in Jell-O and Splenda. Stir until Jell-O is completely dissolved. Allow to cool to room temperature. Stir in berries and turn into crust. Chill until firm.