In a large mixing bowl, dissolve the strawberry gelatin in 1 cup of boiling water.
Stir until completely dissolved (about 2 minutes).
Add ½ cup of cold water and mix well.
Allow the mixture to cool to room temperature — this prevents melting the Cool Whip later.
Once the gelatin mixture has cooled, gently fold in the Cool Whip.
Mix until the color is even and the texture is smooth and fluffy.
Gently fold in the sliced strawberries, making sure they are evenly distributed throughout the filling.
Pour the strawberry mixture into the pre-made graham cracker crust.
Use a spatula to spread it evenly, smoothing the top for a neat finish.
Refrigerate for at least 4 hours, or until the pie is fully set and slices cleanly.
Before serving, garnish with additional fresh strawberry slices for a decorative touch.
Slice and enjoy chilled.
