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1 1/2 c. sugar
5 Tbsp. cornstarch
2 c. water
1 small box strawberry Jell-O
1 pt. strawberries
2 graham cracker crusts
1 (9 oz.) container Cool Whip

Dissolve cornstarch in 2 cups of cold water. Place on stove.
Stir in sugar. Boil until thick. Add Jell-O and let cool.

Place sliced strawberries in crust; pour in filling. Place in
refrigerator for 1 hour. Spread Cool Whip on top of pie. Place
in refrigerator overnight.

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