1 c. flour
1 stick margarine
3 T. powdered sugar
1 c. sliced fresh strawberries
1 (3 oz) pkg strawberry jello
2 c. water
3 T. clear-jell
3/4 c. sugar
1 c. whipped cream
Combine first 3 ingredients. Pat into pie tin crimping slightly over the edge. Bake at 350 for 10 minutes. Cool and add cooled filling with strawberries.
Filling:
Heat water to boiling. Mix clear jel and sugar with a small amount of cold water. Stir into boiling water and cook for 3 minutes, or until clear and thick. Add Jello while hot. When set in crust, top with whipped cream