In a large mixing bowl, combine 6 oz of strawberry Jello mix with 1 cup of hot boiling water. Stir until dissolved, then fold in 1 cup of cold water. Let it cool slightly.

Cover the bowl with plastic wrap and refrigerate for about 30 minutes until it thickens but doesn’t fully solidify.

Gently fold in an 8 oz container of Cool Whip until smooth and creamy.

Spray a 9-inch springform pan with cooking spray, pour in the Cool Whip and Jello mixture, and arrange fresh halved strawberries around the edge.

Mix the remaining 3 oz of strawberry Jello powder with 1 cup of boiling water until dissolved, then let cool to room temperature.

Pour the cooled Jello mixture over the Cool Whip layer in the springform pan.

Refrigerate for at least 3 hours or until fully set.

Run a butter knife around the edges, release the sides of the pan, slice, and serve chilled.