1 quart strawberries, capped and sliced
3 TBSP cornstarch
1 3 oz pkg strawberry sugar free Jell-O
2 cups water
1/4 cup splenda
1 deep dish pie shell, baked and cooled
Combine water and cornstarch. Bring to a boil. Remove from heat and stir in Jell-O and splenda. Stir until Jell-O is completely dissolved. Allow to cool to room temperature. Stir in berries and turn into crust. Chill until firm.