Follow baking instructions on pie crust package. Cool on a wire rack.

In a saucepan whisk together the sugar and cornstarch. Slowly add the water and whisk until smooth. Bring mixture to a boil. Cook and stir until thickened, about 2 minutes. Remove from the heat; stir in jello until dissolved.

Refrigerate until slightly cooled, 15-20 minutes.

Arrange strawberries in the baked and cooled crust.

Pour gelatin mixture over berries. Refrigerate until set.

Garnish top outer edges of pie with dollops of whipped cream.