2 9-inch deep dish pie shells, baked and cooled
1 1/2 cups Splenda granulated or Splenda Baking Blend
5 level tbsp cornstarch
2 small (4-serving size) sugar-free strawberry-flavored gelatin
2 1/2 cups boiling water
2 pints fresh strawberries, washed, hulled, and cut in half if very large
whipped cream for serving
Place strawberries in the baked and cooled pie shells.
In a medium saucepan combine the Splenda, cornstarch and gelatin, stirring to combine well. Gradually stir (I stir with a wire whisk) in the boiling water.
Cook mixture, stirring constantly, until mixture boils and turns an opaque color. Pour the mixture over the strawberries and refrigerate until set.
Garnish with whipped cream for serving, if desired.