116 ounce*****container Cool Whip if using instead of fresh whipped cream
1ready to use graham cracker pie crust
In a large bowl, stir together jello and boiling water until gelatin is dissolved. Add cold water and stir until jello is thickened.
Using a whisk, stick blender or hand mixer, whip heavy cream and confectioners until stiff peaks are formed. Gently fold 2 cups of the whipped cream, or Cool Whip into the strawberry jello, mixing well. Pour into pie crust. Top with remaining whipped cream or Cool Whip,cover and chill in refrigerator for 3 hours or overnight.