Make the Graham Crust in a pie plate as per the package directions {you'll need butter for this}. Set aside and allow crust to completely cool.

In a medium bowl, add the strawberry jello and whisk in 2/3 cup boiling water. Mix until the jello is disintegrated completely.

Whisk in 1 cup of ice water until all the ice cubes have melted.

Fold 1 cup of whipped topping into the strawberry jello until it is completely combined together. There may be a few small lumps when done, and that is alright.

Chill the filling in the refrigerator for about 30-40 minutes until it's thick enough to spoon out into the pie crust {but not longer}.

Spoon the filling into the pie crust and place the pie with filling into the freezer for at least 2 hours.

Garnish the pie with fresh sliced strawberries and pile on the whipped topping. Enjoy!