1 c. Splenda or sugar
2 T. cornstarch
1 c. water
1 small pkg. sugar free or regular strawberry gelatin
1 deep dish pastry pie shell, baked
4 c. whole strawberries, small to medium size (1 lb carton)
Cook water, splenda, and cornstarch until clear. Remove from heat. Add 1/2 box gelatin (about 3 1/2 T.). Stir. Cool. Place strawberries in cooled pie crust. Pour cooled glaze over strawberries.Place in refrigerator until ready to serve. Serve with whipped topping, if desired. Makes 1 pie. (strawberries can also be sliced if preferred)
*Tastes just like Shoney's : )
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