graham cracker crust
In a medium saucepan, whisk together the Jello powder, sugar and cornstarch. Then add the 7UP and whisk again.
Turn on medium low heat and bring to a boil, then reduce the heat and allow the mixture to simmer until it is slightly thickened. The mixture will also start to become clear as you cook it. Whisk often during the cooking.
After the mixture has thickened slightly (lightly boil on low heat 3-4 minutes), take it off the heat and allow it to cool.
Pour the cooled Jello over the strawberries that you've arranged in a 9" graham cracker crust.
Allow the pie to set in the refrigerator at least 4 hours before serving.
Serve with whipped cream for a refreshing, light dessert!