Directions:
Add jello mix and boiling water to a large bowl. Whisk together for 2 minutes or until dissolved.
Add ice water; stirring well until all ice has melted. Allow the mixture to sit at room temperature for 10 minutes to allow the gelatin to thicken.
Whisk in whipped topping. Fold in 1 ½ cup of the diced strawberries.
Spoon filling into graham cracker pie crust. Sprinkle with remaining diced strawberries.
Refrigerate for at least 3 hours, or until set (overnight chilling is recommended).
Slice and serve. Top slices with whipped topping and/or additional strawberries, if desired.
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