• 2/3 c. boiling water
• 1 package (4 serving size) strawberry gelatin
• 1 c. very cold water
• 8 oz dairy-free whipped topping (such as Soyatoo or homemade)
• 1 graham cracker crust
• 1 c. sliced strawberries

Stir boiling water into dry gelatin 2 minutes. Add cold water and stir until slightly thick. Add whip topping until well blended. Refrigerate 30 minutes or until very thick. Spoon into crust. Refrigerate 3 hours or until firm. Top with strawberries. It will be thick enough to cut into slices. Another option would be to use a different flavor like lemon or orange gelatin in place of strawberry.