Boil 1/2 cup of water in a small saucepan, then remove from heat and whisk in the strawberry-flavored Jello powder until fully dissolved. Allow to cool for about 10-15 minutes.

In a large mixing bowl, beat 8 ounces of softened cream cheese using an electric mixer on medium speed until smooth and creamy, about 2-3 minutes.

Gradually pour the slightly cooled Jello into the cream cheese mixture, mixing until fully integrated and free of lumps.

Gently fold 16 ounces of Cool Whip into the cream cheese and Jello mixture using a spatula to maintain a light and airy texture.

Pour the filling into the prepared graham cracker crust, spreading evenly.

Refrigerate the pie for 2-3 hours or until the filling is firmly set.

Before serving, garnish with dollops of whipped cream and fresh slices of strawberries.