1 Graham cracker crust (or make your own)
1 packet unflavored gelatin
1/4 cup cold water
2 Cups strawberries - hulled and sliced
1/4 cup extra fine granulated sugar
1 Cup heavy cream - chilled
3 Tbsp. powdered sugar
Sprinkle gelatin over cold water in a saucepan; let stand 1 minute to soften. Stir over low heat until gelatin is dissolved (about 1 minute) remove from heat.
Place berries, sugar and gelatin mixture in a blender. Puree. Pour into bowl. Chill until mixture mounds when dropped from spoon. About an hour.
Beat cream and powdered sugar in a chilled bowl until soft peaks form. Stir 1/4 of cream into strawberry puree to lighten mixture. Fold in remaining cream. Pour into crust. Refrigerate for 2 hours before serving.
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