Strawberry Custard Pies

• 4-1/2 cups sugar
• 3/4 cup cornstarch
• 4-1/2 cups cold water
• 3 packages (3 ounces each) strawberry gelatin
• 1 tablespoon lemon juice
• 6 packages (3 ounces each) cook-and-serve vanilla pudding mix
• 6 pastry shells (9 inches), baked
• 3 pounds fresh strawberries, halved
• Whipped cream, optional

1. In a large saucepan, combine sugar and cornstarch; gradually stir in water until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in gelatin and lemon juice until gelatin is dissolved. Cool to room temperature.
2. Prepare pudding mixes according to package directions. Pour into pastry shells. Top with strawberries. Carefully spoon gelatin mixture over berries. Refrigerate until set. Garnish with whipped cream if desired.

sugar, cornstarch, cold water, strawberry gelatin, lemon juice, vanilla pudding, pastry shells, fresh strawberries, cream

Taken from www.tasteofhome.com/recipes/strawberry-custard-pies/ (may not work)