In a small saucepan or tea kettle, bring 2/3 cup water to a boil.
Empty the strawberry jello into a large mixing bowl. Add the boiling water and stir until the jello is completely dissolved.
Add 2 cups of ice to the hot gelatin mixture. Stir or whisk until the jello has thickened. Remove any extra pieces of ice.
Add the whipped topping.
Whisk together until smooth.
Fold in the diced strawberries.
Pour the mixture into the crust.
Cover the pie with plastic wrap and refrigerate for at least 4 hours or overnight.
Serve cold with a dollop of whipped cream and a fresh strawberry on top, if desired.
Notes
Recipe Tips:
If you'd rather avoid purchased whipped topping, substitute with freshly whipped heavy cream. You'll need 1 1/2 cups of heavy whipping cream to equal an 8 ounce carton of whipped topping (Cool Whip).
Don't try to substitute frozen strawberries in this recipe. They contain too much liquid and will prevent the pie from setting up.
Storage:Cover the leftover pie and store it in the refrigerator for up to five days. Freezing is not recommended for any recipe containing gelatin because it loses its texture when frozen.