2 pre-cooked butter crusts (see recipe)
2 cups sugar (can use less)
¼ tsp salt
2 cups water
⅓ cup corn starch (plus 1 tbsp)
¼ cup white syrup (Karo)
1 small box (3oz) strawberry Jello
1 quart or more fresh strawberries
Mix together all of the ingredients except Jello and fresh berries. Cook mixture un its real thick and clear (color will change from milky white to clear). Take off hear, add the box of dry Jello, stir up good – cool completely. Have fresh berries washed ahead to dry. Slice berries into butter brusts about ¾ full. Pour the prepared filling that has been completely cooled over the berries, cover and chill until set, Serve with Cool Whip. I use a 2-2 ½ quart casserole dish instead of 2 pie crusts (easier). This recipe came from a great friend, Juanita Clayton.
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