2  pints fresh strawberries, hulled
        2  tablespoons cornstarch
1-1/2  cups cold water
        1  package (.3 oz) strawberry gelatin
        3  tablespoons sugar
        1  graham cracker crust (8 inches)     (reduced-fat for low fat recipe)
        2  cups whipped topping    (reduced-fat for low fat recipe)

Set aside four whole berries for garnish.  Slice remaining strawberries and set aside.  In a saucepan, combine cornstarch and water until smooth.  Bring to a boil; cook and stir for 2 minutes or until thickened.  Remove from the heat; stir in gelatin and sugar until dissolved.  Stir in sliced strawberries.  Pour into the crust.  Cover and refrigerate for 2 hours or until firm.
    Cut reserved strawberries in half.  Garnish each serving with whipped topping and a berry half.