1 graham cracker pie crust
1 packet unflavored gelatin
1/4 c. cold water
2 c. strawberries - sliced
1/4 c. sugar
1 c. chilled heavy cream
3 T. powdered sugar
Sprinkle gelatin over cold water in saucepan, let stand 1 min to soften. Stir over low heat until gelatin in dissolved (about 1 min.) Remove from heat. Place berries, sugar and gelatin mixture in food processor or blender, whirl to puree. Pour into bowl. Chill until mixture mounds when dropped from spoon (about 1 hour.) Beat cream and powdered sugar in chilled bowl until soft peaks form. Stir 1/4 of cream into strawberry puree to lighten mixture. Fold in remaining cream. Pour into crust. Refrigerate for 2 hours before serving.
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