In a large mixing bowl, combine the strawberry gelatin with 1 cup of boiling water. Stir vigorously for about 2 minutes until the mixture is completely dissolved.

Pour in 1 cup of cold water to the dissolved gelatin mixture. Stir continuously for 1-2 minutes until the mixture begins to thicken slightly.

Gently fold in 1 cup of whipped topping into the gelatin mixture using a spatula until smooth.

Transfer the filling into the refrigerator and let it chill for about 30 minutes.

Carefully pour the filling into your premade graham cracker pie crust and smooth out the top.

Cover the pie with plastic wrap and refrigerate for at least 4 hours, ideally overnight.

When ready to serve, slice with a sharp knife and enjoy!