Preheat your oven to 400°F (200°C). If making a homemade crust, press crumbs into a pie dish, blind bake for 10 minutes, and cool.

In a medium saucepan, mix 2 tablespoons of cornstarch with 1 cup of water. Add in 3/4 cup of sugar and one package of strawberry Jello. Bring to a boil and cook until thickened.

While filling cools, rinse and slice strawberries into halves or quarters.

Pour the cooled Jello mixture over sliced strawberries and gently stir.

Spoon the strawberry and Jello mixture into the cooled graham cracker crust.

Cover loosely with plastic wrap and refrigerate for 2 hours until set.

Top with Cool Whip before serving, and garnish if desired.