INGREDIENTS
1 (11 oz.) package refrigerated pie crust
Filling:
32 oz. Fresh strawberries, hulled and sliced
2 1/2 cups lemon lime soda (we used sprite)
6 oz. strawberry jello
1 1/4 cups sugar
1/3 cup cornstarch
1 tablespoon lemon juice frozen whipped topping or whipped cream, garnish
PREPARATION
Preheat oven to 450º F. Turn both pie crusts out on a lightly floured surface and stack one on top of the other.
Roll them out to roughly a 12×17-inch rectangle, then transfer crust to a large baking sheet (10×15-inches). Tuck any excess crust under itself, then crimp edges as desired, pricking the bottom and sides all over with a fork.
Place baking sheet in oven and bake for 9-11 minutes, or until golden brown, then remove from oven and let cool. In a large saucepan over medium heat, whisk together jello packet, sugar and cornstarch, then pour in sprite and lemon juice.
Bring mixture to a boil, stirring until thickened, then remove from heat and let cool 10-15 minutes. Once crust has cooled, arrange sliced strawberries on top, then pour (cooled) filling carefully on top. Refrigerate slab pie for 2+ hours, or until set, then slice, serve and enjoy.
