Creamy Strawberry Pie

1. 1

   Drain strawberries into a 1-cup measuring cup and reserve juice; set berries aside. Add enough water to juice to measure 1 cup; pour into a large saucepan. Bring to a boil over medium heat. Remove from the heat; stir in gelatin until dissolved. Add ice cream; stir until blended. Refrigerate for 5-10 minutes or just until thickened (watch carefully).

2. 2

   Fold in reserved strawberries. Pour into pastry shell. Refrigerate until firm, about 1 hour. Garnish with fresh strawberries if desired. Refrigerate leftovers.

* Per serving · 4 servings · Values may vary.

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