Strawberry Slab Pie

Crust:

2 1/4 plain flour

1/4 c. sugar

1/4 t. salt

1 c. cold butter, cubed

Filling:

6 oz. strawberry jello

1 1/2 c. sugar

1/3 c. cornstarch

1/2 t. salt

20 oz Sprite (2 1/2 c.)

32 oz. strawberries, tops removed, sliced in half lengthwise

whipped topping, optional

Preheat oven to 325. Combine flour, salt and butter with pastry blender until crumbly. Press into 18x12 baking sheet* and prick with fork. Bake 22-25 minutes until light brown. Cool. Combine jello, sugar, cornstarch, salt, and sprite in saucepan over medium heat. Bring to a boil and stir until thickened. Remove from heat and cool to room temperature. Arrange sliced strawberries over crust. Pour filling over strawberries and refrigerate until set, about 2 hours. Serve with whipped cream if desired. Tastes like Shoney's strawberry pie.

*I added a little water to the crust as it wouldn't stick together. May also use a different crust if desired, like a cake mix crust, or shortbread, or make in store bought crust (for a pie instead of slab) if desired.

**cake mix crust:1 yellow cake mix + 2/3 c. cake mix, 1 stick butter, 1 egg. Combine and press in smaller baking sheet or 9x13 pan. (adjust other amounts in recipe)

**Shortbread: 1 c. butter, 1/2 c. sugar, 2 c. plain flour. Cream butter and sugar. Gradually add flour. Place in 9x13 pan and bake at 325 for 30 minutes.

I would recommend using a deeper 12x18 pan as mine was filled all the way to the top and spilled on the floor and refrigerator (very sticky) as I was transferring it from the counter.

1st picture: baked crust with sliced strawberries; 2nd pic: strawberry filling added--ready for refrigerator; 3rd pic: all set, ready to eat.