Fresh Strawberry Pie

This is from the recipe drawer of Maxine.  I love strawberry pie.  Used to be that you could only get strawberry pie during the month of May, in Oklahoma and Arkansas.  Now that we get huge, delicious strawberries for several months of the year, I think this would be a great refreshing dessert right in the heat of summer!

1 package (3 oz.) Jell-o Strawberry Gelatin
1 2/3 cups boiling water
2 cups (or one 4 1/2 oz container), thawed, Bird's Eye Cool Whip non-dairy whipped topping
2 tablespoons sugar
Red food coloring (optional)
1 baked 9-inch crumb crust; cooled
1 1/2 cups strawberry halves

Dissolve gelatin in boiling water.
Chill until slightly thickened.
Measure 1/2 cup & blend into Cool Whip with sugar.
Tint to desired shade with food coloring.
If necessary, chill Cool Whip mixture until firm enough to mound.
Spoon over bottom & up sides of crumb crust.
Stir strawberries into remaining thickened gelatin & gently spoon on top of the Cool Whip mixture.
Chill at least 3 hours.

This sounds so good... light and refreshing!  I'm not sure that I have ever seen a pie with the Cool Whip on the bottom.  Sounds like a great idea... more whipped topping!  I think that you could get away with a store bought graham cracker crust if you don't have a recipe for a homemade one, or if you just want to cut some corners.