2 Tb. cornstarch
1 small package strawberry Jell-o
6 Tb. Splenda (optional)
Mix cornstarch with water and cook until thickened. Let cool slightly. Stir in Jell-O and sweeten to taste with Splenda. Before completely cooled, pour Jell-o over fresh-cut strawberries placed in small cups or arranged in a pie shell.
NOTE: Prepare sugar-free instant pudding in a bowl and when thickened, pour in the bottom of a pre-baked pie crust OR a graham cracker crust. Arrange fresh-cut strawberries over pudding in pie shell. Pour glaze on top and allow to "set" in refrigerator for a few hours. Serve with lite Cool Whip.
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