Let’s tackle the pie crust first. You’re going to want to stack the two discs of dough one on top of the other, then roll them out into a large rectangle, roughly 12×17 inches, so that it’s a bit bigger than the jelly roll baking sheet you’ll be using (which is around 10×15 inches). Once that gets put in place – be careful, it’s pretty thin at this point – you’ll want to bake that so it doesn’t absorb the liquid from the jello. We don’t want any soggy pie crust here. Set that aside to cool, then whip up your jello mixture.
Strawberry jello, sugar and cornstarch, combined with sprite, all come together to make a nice, thick gelatinous mixture that gets poured over your strawberries. You’ll know it’s ready when it comes to a boil and goes from being an opaque pinkish-red to a translucent deep pink. Let it set up in the fridge and then all that’s left to do is slice it and dig in! This beauty is a total show stopper…and we’ll let people think it was complicated, but no one needs to know just how easy it really is!
