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Strawberry Angel Pie

1 (9-inch) graham cracker crust

1 (3-ounce) package strawberry flavored gelatin
1 cup boiling water
1/2 cup cold water
1 (8-ounce) container frozen whipped topping, thawed
1 cup fresh sliced strawberries
Additional strawberries for garnish

1. Dissolve the strawberry gelatin in 1 cup boiling water in a large mixing bowl; add the 1/2 cup cold water, mixing well. Chill until mixture is the consistency of unbeaten egg white.
2. Fold in whipped topping and the 1 cup sliced strawberries. Spoon into the graham cracker crust. Refrigerate for a minimum of 4 hours or overnight. Garnish with additional strawberries just before serving, if desired.

Serves 6 to 8.