Strawberry Fluff Pie


  • 1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
  • 1 box (4-serving size) wild strawberry-flavored gelatin
  • 1/4 cup sugar
  • 1/2 cup boiling water
  • 1container (8 oz) frozen whipped topping, thawed
  • 2 cups sliced fresh strawberries
  • 8 fresh strawberry halves


1 _ Heat oven to 450°F. Make pie crust as directed on box for One-Crust Baked Shell using 9-inch glass pie pan. Bake 9 to 11 minutes or until light golden brown. Cool completely, about 30 minutes.

2 _ Meanwhile, in medium bowl, mix gelatin, sugar and boiling water until gelatin is dissolved.* Refrigerate until mixture just begins to thicken and get syrupy, 10 to 15 minutes.

3 _ Stir whipped topping into gelatin mixture until well blended. Fold in sliced strawberries. Spoon into cooled baked shell. Arrange strawberry halves around outer edge of pie. Refrigerate at least 2 hours or until serving time. Store in refrigerator.