FOR THE CRUST:
2 ¼ cup all purpose flour
¼ cup sugar
¼ teaspoon kosher salt
1 cup cold butter, cut into cubes
FOR THE PIE:
6 oz strawberry jello
1 ½ cups sugar
⅓ cup cornstarch
½ tsp salt
20 oz sprite (2 ½ cups)
32 oz strawberries, washed and tops removed
Whipped topping or whipped cream for garnish.
Preheat oven to 325 degrees.
Mix flour, sugar, salt and butter together until crumbly.
Press into a 18 x 12 inch sheet pan and prick all over with a fork.
Bake 22-25 minutes or until light brown.
Remove from oven and cool.
Add a jello, sugar, cornstarch, salt and Sprite to a saucepan over medium heat.
Bring to a boil and whisk until stir thickened.
Remove from heat and cool to room temperature.
Arrange over crust.
Pour filling over strawberries Refrigerate 2 hours or until set.
Garnish with whipped topping.